Description
These chocolate pecan ganache cups are a rich and indulgent dessert, featuring a moist chocolate base topped with silky dark chocolate ganache and crunchy pecans. Perfect for holidays, parties, or as a decadent treat for chocolate lovers!
Ingredients
Units
Scale
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) hot coffee (or hot water)
For the Chocolate Ganache:
- 1 cup (180g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1 tbsp unsalted butter
For Decoration:
- 12 pecan halves
- 1/4 cup (30g) chopped pecans
Instructions
Step 1: Make the Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing until combined. Stir in hot coffee for a smooth batter.
- Divide batter evenly into cupcake liners and bake for 18-20 minutes. Let cool.
Step 2: Make the Chocolate Ganache
- Heat heavy cream until warm but not boiling.
- Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth, then add butter for extra shine.
Step 3: Assemble the Ganache Cups
- Spoon or dip each cupcake in chocolate ganache, letting excess drip off.
- Top each with a pecan half and sprinkle with chopped pecans.
- Let set at room temperature or refrigerate for a firmer texture.
Notes
- For a nut-free version, replace pecans with chocolate shavings or caramel drizzle.
- Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Add a touch of sea salt on top for a salted chocolate twist!
