I also use the 2:1 chocolate to cream ratio for bonbon fillings. Cheers! If this is the case, it is best to add frosting the day of and just make the cake part ahead of time. The perfect chocolate cupcake!!! Take a spatula and mix the chocolate together with the heavy cream until completely smooth. Add comma separated list of ingredients to exclude from recipe. You can also use instant coffee or instant espresso if that’s what you have. If you don’t have any buttermilk at home, don’t worry… it’s easy to make your own buttermilk! Your email address will not be published. Microwave the cream in a heat proof vessel for 90 seconds, watching it during the last few seconds to ensure it doesn’t boil over. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. In another bowl, sift flour, cocoa powder, baking soda, and baking powder together. But it was way too dry. And buttermilk is another must-have ingredient. Fill paper-lined muffin cups two-thirds full. Divine theme by Restored 316. A winning combination in every bite! Trader Joe's Pound Plus 72% Dark Chocolate 17.6 oz. But you might be surprised to hear that I swore off chocolate for a few years after consuming a whole box of See’s candies in one day. Recipe Girl®© 2020 , All Rights Reserved. Put the chocolate chips in a heat-proof bowl. The pictures tell the complete story. Home » Recipes » Dessert » Cupcakes & Muffins » Chocolate Ganache Cupcakes. Instant coffee or instant espresso can be used instead of freshly brewed coffee. Line a 12 cup muffin pan with paper liners or a 24 mini muffin pan. Fill each cupcake liner about 2/3 full of batter. thank for the recipe! I'm Lori Lange, recipe developer, cookbook author, and Mom. Love the little details and dipped perfectly! Your email address will not be published. Once the ganache is cool to room temperature, you can refrigerate it to speed up the thickening process if desired. Microwave at 30 second intervals, stirring between, until melted. When the remaining ganache sits for a while (or refrigerate for a few minutes), it will get thicker. Thanks - please check your email to confirm your subscription! Preheat the oven to 350 degrees. Add the dry ingredients and the buttermilk alternately to the wet ingredients. This recipe was originally shared in 2007. 15. Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. Simply thaw them at room temperature and add the frosting when you plan to serve. Funny! Cool cupcakes for 5 minutes before removing from the pan. I'm Stef Pollack. Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you. Preheat oven to 375F. To make 24 truffles, you’ll need 12 ounces of chocolate. In a large mixing bowl, whisk together cooled coffee, buttermilk, oil, egg and vanilla until thoroughly combined. Just turn your baked cupcakes upside down and give them a quick dip into the ganache. Transfer to a wire rack to cool completely, about 30 minutes. I used my favorite open star tip (1M) to decorate these double chocolate cupcakes. This is completely optional, but I love the way it looks. Add flour; mix until combined. Amount is based on available nutrient data. If you want to make both the cake and the frosting ahead of time, they will need to be kept refrigerated, and will last for up to a week. © 2007-2020 Cupcake Project, LLC. Making chocolate ganache for cupcakes (Photos 7 – 9). Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Truffles typically use a ganache that is two parts chocolate to one part cream. Cool in the tin for 5 minutes. Transfer the ganache to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes or simply add ganache on top with a spatula or butter knife. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms. Log in. Condensed Milk Buttercream (Russian Buttercream). Hershey’s "Perfectly Chocolate" Chocolate Frosting. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. But there are … This formulation can also be used as a glaze or piped frosting, as shown above. Immediately top with sprinkles (or cocoa powder!) Line a 12-cup muffin tin with paper liners. This post was originally published on 4/28/2015. It’s a little different, but my recipe suggested to dip to frost also! While these are all guidelines, be flexible and try something in between. This recipe yields the moistest and tastiest chocolate cupcakes you will ever need in your life! Dip the top of each cupcake in the ganache and swirl it around a bit to cover. While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Increasing the percentage of chocolate makes for a much thicker end product. Then stir in the butter until melted. The warm chocolate ganache frosting is perfect for dipping. Allow to cool completely before assembling. I am a major sucker for chocolate too haha! Let it cool in the kitchen, then in the fridge for 1-2 hours. Hi Trang, can the recipe for these cupcakes and frosting be doubled? I’m excited to see how they turn out!!! Especially if you take a big enough bite to reach the chocolate ganache filling right off the bat. bittersweet or semi sweet chocolate (or a combo of both). It will be very thin. These Chocolate Cupcakes with Chocolate Ganache are a great, decadent cupcake recipe. Pour over the chocolate and let it sit for 2 minutes without touching it. I used Ghirardelli dark chocolate melting wafers for this recipe. The addition of applesauce helps keep these cupcakes moist. Combine the Baileys and heavy whipping cream in a microwave safe bowl or measuring cup and heat in the microwave until it just begins to boil. Will cream cheese frosting be suitable for these cupcakes? Using a hand whisk, beat until combined. Because there is a higher fat content in milk and white chocolate than in semisweet, bittersweet, or dark chocolate, use a higher percentage of chocolate to cream than you otherwise would for the thickness of ganache that you would like. This includes coffee, buttermilk, egg, oil and vanilla. Then remove from heat and add the chocolate. Let it rest for 1 – 2 minutes before stirring until the chocolate is completely melted and smooth. These cupcakes will rise to the top of the wrapper while baking, but they won’t puff up super high like a breakfast muffin does. You can also whip the cold chocolate ganache until light and fluffy for a fluffier chocolate frosting. The recipe has been updated and republished on 7/31/2020 with the latest improvements, extra tips, and process photos to help you in the kitchen. Hi! Then you’ll drop in the chopped chocolate and let it sit for about one minute. Lori now spends her days creating family-friendly recipes for entertaining and every day. I just posted a recipe for Chocolate Cupcakes. I was young and made some bad choices at the time. In a large bowl, use an electric mixer to cream together the sugar, butter, salt and vanilla. When ready to use, beat it well with a mixer, on low speed until fluffy. Be sure to put something under the cake while you pour because the ganache will drip. At this point, you can spoon it into a piping bag and then pipe more ganache on top for decoration. Yay! Chop it finely so it will melt easily if it isn’t already in chip or disc format. Soft and fluffy Chocolate Cupcakes topped with a 2-ingredient chocolate ganache frosting are super simple to make. Let it sit for a few minutes to thicken. You’ll need all purpose flour for this recipe. Sift flour, cocoa powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. They appear as something you’ve purchased in a good bakery, but they are completely homemade. NOTE: you can see from the photos how much I like to fill the cupcake wrappers in the cupcake pan. In another bowl, combine the hot water or coffee and cocoa; set aside.

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