Chocolate Mud Cupcakes with Chocolate Ganache

One of the first cakes I’ve ever tasted here in Australia is chocolate mud cake.

The Woolworths kind.

You know, the one that comes in those plastic containers, with a clear plastic dome cover and black plastic base? The one that what appears to be a huge muffin liner and drizzled with white frosting?

The one that goes on sale for $4.99 when it’s on it’s last days of shelf life?

Yes, that kind. And I thought it was the best chocolate cake I’ve ever tasted. But don’t get me wrong. Cakes in the Philippines are not so bad. I guess it’s just different baking technique and recipes, but cakes in the Philippines seem to be more on sugar and butter and sugar flower decoration than actual taste. Or, maybe it’s just the ones I’ve tasted in the first 14 years of my life.

But I digress. Let’s go back to chocolate mud cake.

I didn’t even know the difference between mud cake, chocolate cake, chocolate torte and devil’s food cake. Aren’t they all the same?

Fast forward 10 or so years later, when I actually started baking and had an epiphany: Trish, how can you be so ignorant? Of course there’s a big difference between those cakes, along with chocolate buttercream, chocolate fudge and chocolate ganache.

I’m happy to say that I have tried plenty more varieties of the chocolate cake/mud cake/torte kind, but the feeling of tasting that first cake here in Australia still lingers. And it’s a nice feeling.

Chocolate Mud Cupcakes

Recipe adapted from Exclusively Food

Makes approximately 12 cupcakes

200g dark chocolate, broken into small pieces
125g butter
1/2 teaspoon instant coffee granules
1/2 cup water
1 cup plain flour
2 tbsp cocoa powder
1/4 teaspoon bicarbonate soda
1 cups caster sugar
2 large eggs
20 ml canola oil
1/2 teaspoon vanilla extract
1/4 cup buttermilk

1. Pre-heat oven to 180 deg C. Line baking tray with muffin liners.

2. In a saucepan, melt chocolate, butter, coffee and water together while stirring constantly. Once melted, remove from heat and set aside to cool.

3. In a separate bowl, sift together flour, sugar, bicarbonate soda and cocoa powder. Add salt if using unsalted butter.

4. In another bowl, mix together buttermilk, eggs, vanilla and oil. Add this to the flour mixture.

5. Add the cooled chocolate mix to the flour batter in alternate batches.

6. Pour into prepared baking tray and bake for 20 minutes. Set aside to cool.

Ganache
300g dark chocolate, broken into small pieces
1/3 cup thickened cream

1. In a saucepan,Β  heat the thickened cream and bring to simmer.

2. Remove saucepan from heat and add chocolate pieces. Stir together until chocolate has melted into the cream.

3. Set aside to cool, or place in fridge for 5-10 minutes to thicken the consistency. Pipe onto cooled cupcakes.

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38 Comments

  1. oh gosh, I remember those sugar flowers and butter frosted cakes in the philippines!

    I always thought that chocolate cake was just chocolate cake, but like you – I just kept on trying different varieties and I still give the woolies version a 10/10

    These cupcakes look absolutely heavenly Trish!

  2. Your piping skills are amazing. I’m so taken by them!

    Like you, the first cake I tried in australia was the chocolate mud cake from woolies! I used to think they were awesome too…. but it’s been ages since I last had them. I just can’t bear to eat them anymore..!

  3. Just made them for my brothers birthday tomorrow. Took a sneaky one and they’re absolutely SUBLIME. thank you!!xx

  4. Great recipe, thanks! Made them for a friends birthday. So light and not dense like other mudcake, with all the taste!

  5. I was just wondering if you could please tell me what step five means? About the alternating batches?

  6. Hi Tamar, thanks for commencting. Step 5 “Add the cooled chocolate mix to the flour batter in alternate batches.” simply means add 1/2 of the chocolate mix first into the dry ingredients, mix, and then add the second half of the chocolate mix. Thanks for dropping by!

  7. Hello! I have just made a batch of your choc mud cupcakes for my son’s 10th birthday, I will never again use another chocolate cupcake recipe!! this is now officially my go to choc cup cake recipe, I am soooooooo happy, so very happy! I will try and adapt it to make a white choc cupcake also, and thought about using coconut in place of the cocoa powder – I will have a go and see how I get on! Thank goodness for you!

  8. Thanks for the awesome recipe – used it for my bf’s wedding cupcakes (1/2 of them milk choc, 1/2 of them white choc all topped with the white choc version of your ganache) and they were a HUGE hit! One of those rare recipes where quantities and cooking times are exactly right – thanks so much xx

  9. Those look yummy! Do you remember the measurements of flour and sugar in grams? Much appreciated. : )

  10. Hi Trisha,

    I would love to try this as a cake would a 8″ round be all right and would it also be the same oven temp as the cupcakes and lastly how long to cook for?

  11. Hey Gill!
    It would definitely be the same temperature, but you may need to bake it longer. Start checking around the 40 minute mark, and keep checking every 5 minutes by puncturing the middle of the cake with a skewer/knife. If the skewer/knife comes out clean (ie no cake batter stuck to the sides), then it’s ready.
    Cheers
    Trish

  12. Hi Trish, just came across this via a google search. Your blog looks great! I’m going to make these this morning to take into work tomorrow.
    2 questions:
    – Can I use baking powder instead of bicarb soda as I’ve only got baking powder in the cupboard.
    – Ganache has not been a friend of mine in the past! Always too runny. How can I get it thinker and ensure the frosting will stay in place for the 45 minute trip into work?
    Thanks so much!

  13. Hiya! These sound great! Just wondering if milk chocolate would be an ok substitute for dark chocolate and would it be ok to make it without the coffee granules as I detest any taste of coffee?
    Thank you in advance! =)

  14. Hi Lorraine! Yes you can definitely use milk chocolate and omit the coffee. It’ll still come out good – maybe not as bitter but should still keep its nice chocolate-y taste πŸ™‚ Good luck!

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