Chocolate Ganache Cupcakes
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Chocolate Ganache Cupcakes

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Ingredients

Adjust Servings:
For the chocolate cupcakes:
170 g Unsalted butter at room temperature
4 Large eggs at room temperature
225 g Plain flour sifted
85 g Cocoa powder sifted
3/4 ts Baking soda
1/4 ts Salt
240 ml Coffee
240 ml Whipping cream at room temperature
2 ts Vanilla extract
For the ganache:
250 ml Cream
40 g Honey
200 g Dark chocolate
75 g Butter diced
For decoration:
Pastel sprinkles
Oreo cookies
Cuisine:

Ingredients

  • For the chocolate cupcakes:

  • For the ganache:

  • For decoration:

Directions

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These chocolate cupcakes are topped with dark ganache, that is so smooth and delicious, I would recommend using a good quality chocolate when making this. Some of these are with just pastel sprinkles and some of them are decorated with Oreo cookies.

Start by preparing the ganache first.

Place the chocolate and diced butter in a medium bowl. In a saucepan, combine cream and honey.

Bring to a boil over medium-high heat. Pour the cream over the chocolate and butter. Immediately stir with a whisk until smooth and shiny. The chocolate will often settle at the bottom, so scrape the bottom and sides of the bowl with a silicone spatula to make sure there are no lumps. Cover the bowl with plastic wrap.

Allow the ganache to sit at room temperature until it reaches a spreadable consistency. For a quicker spreadable consistency place the bowl when cooled in the fridge and stir the ganache at times.

Prepare the chocolate cupcakes. Preheat the oven to 180°C. Line two cupcake pans with paper cup liners. Sift the flour, unsweetened cocoa powder, baking soda and salt in a bowl twice, and set aside.

In a bowl of a stand mixer, beat the butter and the sugar together until light and fluffy, takes about six minutes.

Add the eggs, one at a time, mixing slowly after each addition, but for no longer than 30 seconds. When adding the last egg also add the vanilla bean paste. Slowly add half the flour mixture to the butter mixture and add the hot coffee, beat slowly until well incorporated, but for no longer than 30 seconds. Add the remaining flour mixture, followed by the heavy cream and mix on medium speed until just combined about 1 minute.

Scoop the batter into baking cups (the batter will be runny) so that each cup is about 3/4 full. Bake for 25 minutes or until a cake tester is inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool for 1 minute. Remove cupcakes from baking pans to wire cooling rack, and let cool completely. Spread the ganache on the cooled chocolate cupcakes, and decorate any way you like.

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