Name: Chocolate and Gold Cupcakes – Elegant Luxury Cupcakes with Ganache Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup (200g) granulated sugar; 1 cup (130g) all-purpose flour; ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred); ¾ tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 large egg; ½ cup (120ml) buttermilk; ½ cup (120ml) vegetable oil; 1 tsp pure vanilla extract; ½ cup (120ml) hot coffee or hot water; 1 cup (226g) unsalted butter, softened; 2½ cups (300g) powdered sugar, sifted; ¾ cup (65g) unsweetened cocoa powder; 2 tsp pure vanilla extract; ¼ cup (60ml) heavy cream, plus more if needed; Pinch of salt; Edible gold leaf or gold shimmer dust; Fine gold sprinkles (optional)

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Introduction

These Chocolate and Gold Cupcakes are a luxurious treat that combines rich, moist chocolate cake with silky dark chocolate buttercream. Topped with elegant edible gold accents, they’re perfect for special occasions or whenever you want a decadent dessert.

A close-up of four chocolate cupcakes with dark brown bases and ridged white paper liners. Each cupcake is topped with a thick swirl of smooth, shiny chocolate frosting that forms a tall, pointed peak with small gold sprinkles on top. The cupcakes are placed on a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200g) granulated sugar
1 cup (130g) all-purpose flour
½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg
½ cup (120ml) buttermilk
½ cup (120ml) vegetable oil
1 tsp pure vanilla extract
½ cup (120ml) hot coffee or hot water
1 cup (226g) unsalted butter, softened (for buttercream)
2½ cups (300g) powdered sugar, sifted
¾ cup (65g) unsweetened cocoa powder
2 tsp pure vanilla extract
¼ cup (60ml) heavy cream, plus more if needed
Pinch of salt
Optional: edible gold leaf or gold shimmer dust
Optional: fine gold sprinkles

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a standard muffin pan with 12 cupcake liners.
Step 2: In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt until fully combined.
Step 3: In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until smooth and uniform.
Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
Step 5: Slowly add the hot coffee or hot water while stirring until the batter is smooth and thin.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 7: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: Beat the softened butter with an electric mixer on medium-high speed for 3–4 minutes until light and fluffy.
Step 10: Gradually add the sifted powdered sugar and cocoa powder while mixing on low speed until fully incorporated.
Step 11: Add vanilla extract, a pinch of salt, and heavy cream. Beat on medium-high speed for 2–3 minutes until smooth and fluffy. Adjust consistency with extra cream or powdered sugar if needed.
Step 12: Pipe tall swirls of buttercream onto each cooled cupcake using a piping bag fitted with a large star tip.
Step 13: Carefully apply small pieces of edible gold leaf or dust lightly with gold shimmer dust. Add fine gold sprinkles if desired.
Step 14: Serve immediately or store in an airtight container at room temperature for up to two days.

Tips & Variations

For a deeper chocolate flavor, use Dutch-processed cocoa powder as recommended.
Substitute hot coffee with hot water if you prefer a less intense chocolate taste but keep the moisture.
If you don’t have buttermilk, mix ½ cup milk with 1½ tsp vinegar or lemon juice and let sit for 5 minutes as a substitute.
To make frosting extra smooth, sift the powdered sugar and cocoa powder before mixing.
Try adding a pinch of cinnamon or espresso powder to the batter for an interesting twist.

Storage

Store cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them, but bring to room temperature before serving for best texture. The frosting can be gently reheated or whipped again if it becomes firm in the fridge.

How to Serve

A close-up view of a chocolate cupcake with a bite taken out, showing two layers: a dark, moist chocolate cake base with a rich texture, topped by a tall swirl of smooth, light brown chocolate frosting with a glossy finish, adorned with small golden sprinkles. The cupcake sits on a white plate on a white marbled surface, with another chocolate cupcake blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but make sure it includes xanthan gum for structure. Baking time may vary slightly.

How do I keep the gold leaf from sticking to my fingers?

Use clean, dry tweezers or a small paintbrush to handle edible gold leaf carefully. It’s very delicate and will stick to moisture or oils from your skin.