Dark Chocolate Brown Sugar Cupcakes with a Chocolate Ganache Filling and Nutella Buttercream

OOOh that title is a mouthful. Literally. But these brown sugar cupcakes are worth every word!

But this exquisite and moist chocolate cake with a semi-sweet ganache center and piles of Nutella buttercream is soooo good. Like stupid good (even though I tell my kids that the word stupid is off limits).

Slice of Dark Chocolate Brown Sugar Cupcakes with a Chocolate Ganache Filling and Nutella Buttercream

There’s not a whole lot more to say before diving into this decadent recipe for brown sugar cupcakes!

A few things to note:

You’ll want to wait to make your ganache until the cupcakes are nearly cooled. That way the ganache will cool down slightly but not harden. Alternatively, you can get a piping tip that shoots the ganache straight into the center of the cupcakes, without needing to pop a small section out and spoon it in. I went with the assumption that most of you do not have this tip on hand, but if you do, by all means skip the spooning step altogether!

top-down Dark Chocolate Brown Sugar Cupcakes

I will link the products I used at the bottom of this post! Happy Baking!

Dark Chocolate Brown Sugar Cupcakes with a Chocolate Ganache Filling and Nutella Buttercream

1 cup salted butter, softened
2 cups packed golden brown {or light brown} sugar
3 large eggs
2 cups all-purpose flour

¼ cup unsweetened dark cocoa powder
1 teaspoon salt
4 teaspoons double adding baking powder
1 ¼ cups whole milk
1 teaspoon vanilla extract

For the cupcakes:

Preheat the oven to 350°F. Line 24 muffin tins with cupcake papers or spray well with Bakers Joy.

Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and vanilla and beat until fully incorporated and light. Beat in the flour, cocoa powder, salt, baking powder, and finally the milk. Beat together on low until incorporated, scraping the sides, and then beat on high for 3 minutes.

Use a level 2 tablespoon scoop of batter per cupcake tin. Bake cupcakes for 18 minutes, or until top springs back and an inserted toothpick comes out clean.

Let cool in pans for 10 minutes, then transfer to wire rack and let cool completely.

For the ganache:

Mix 1 cup semi sweet or dark chocolate chips with ½ cup of heavy cream and microwave for 60 seconds. Whisk vigorously, being cautious as ganache will be hot and could splatter. Once smooth, allow to cool for 10 minutes.

Using the bottom end of a piping tip, insert and twist, removing a small section of the cupcake. Spoon some ganache into the cupcake, and replace the top.