Chocolate Cupcakes With Ganache And Marshmallow Frosting Recipes

CHOCOLATE GANACHE CUPCAKES

Steps:

• Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
• Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

CHOCOLATE MARSHMALLOW CUPCAKES

Steps:

• Preheat the oven to 325ºF. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
• Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
• Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
• TO MAKE MARSHMALLOW FROSTING:.
• In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
• TO MAKE CHOCOLATE GANACHE:.
• Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING

Steps:

• In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING(ATK)

Steps:

• FOR GANACHE FILLING: Place chocolate, cream, and confectioners' sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
• FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
• Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
• Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
• TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

CHOCOLATE GANACHE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
• While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
• Dip the top of each cupcake in the ganache. Do not refrigerate.

CHOCOLATE CUPCAKES WITH CHOCOLATE MARSHMALLOW BUTTERCREAM FROSTING RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°. Line cupcake pans with cupcake papers (this recipe makes 24 cupcakes), set aside. Stir together flour, cocoa powder, baking powder, baking soda, and salt in mixing bowl, set aside. Beat butter on medium speed 30 seconds in large bowl. Add eggs, then sugar gradually until fully combined. Mix in vanilla, add milk and flour mixture alternately on low speed. Beat on higher speed one minute, or until well combined and smooth. Pour the batter into cupcake pan, filling each 2/3 full. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool. Chocolate Marshmallow Buttercream Frosting: Beat together butter, marshmallow creme, and vanilla. Slowly mix in cocoa powder and powdered sugar. Add milk one tsp at a time to make desired spreading consistency. Frost cupcakes and add Zebra marshmallows.

CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING

Steps:

• Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
• Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
• Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

CHOCOLATE CUPCAKES

Steps:

• Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
• On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don't want to overwork the batter.
• Scoop the batter into the prepared pans filling each about two-thirds full (don't bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
• To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
• When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

CHOCOLATE GANACHE CUPCAKES

Steps:

• Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, cocoa, baking soda and baking powder.
• Heat oven to 350°F. In large bowl, beat softened butter and brown sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating after each addition, just until smooth. Scrape side of bowl occasionally.
• Spoon batter evenly into muffin cups, filling each about two-thirds full. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 45 to 60 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Grasp bottom of each cupcake, tip upside down, and dip into ganache, twisting slightly as pulling away for a smooth finish.
• To make white chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Sprinkle each cupcake with about 2 teaspoons white chocolate curls, using toothpick to lift curls. Let stand at room temperature until ganache is set, about 2 hours. Store at room temperature.

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
• In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
• In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

GANACHE-FILLED CHOCOLATE CUPCAKES WITH SEVEN-MINUTE MERINGE FROSTING

Steps:

• For cupcakes:
• Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about 1/4 cup batter each).
• Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.
• For filling and frosting:
• Bring cream just to boil in heavy small saucepan. Place chocolate chips in medium bowl; pour hot cream over. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill ganache until cool and firm, stirring occasionally, about 1 hour.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Whisk 1/3 cup water, sugar, egg whites, cream of tartar, and coarse salt to blend in large metal bowl. Set bowl over saucepan of barely simmering water. Using electric mixer, beat mixture until soft peaks form, about 5 minutes. Remove bowl from over water and continue beating until frosting is cool to touch, stiff, and billowy, about 2 minutes. Beat vanilla into frosting.
• Using thumb, press down center of each cupcake from top to bottom, forming deep pocket. Spoon or pipe ganache into pocket of each cupcake.
• Frost cupcakes, forming tall peaks. DO AHEAD: Cupcakes can be made 1 day ahead. Cover with cake dome and store at room temperature.