BUTTERMILK CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING
Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting - Moist chocolate cupcakes topped off with a decadent Ghirardelli dark chocolate ganache frosting.
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 2h40m
Number Of Ingredients 13
Steps:
- To make ganache frosting, pour baking chips into a large, heat-safe bowl. Bring heavy cream to a simmer in a small saucepan over medium-low heat, stirring frequently. Once cream begins to bubble and steam, remove from heat and pour over baking chips. Place a clean kitchen towel over the bowl, and allow to sit undisturbed for five minutes.
- After five minutes, remove towel and begin to stir ganache slowly with a whisk. Continue whisking until smooth and velvety.
- At this point, you can use the ganache right away if you want a simple glaze. If you want a whipped frosting, however, the ganache needs time to cool and thicken. Allow the ganache to thicken on the counter at room temperature, and after about 2 hours it should come out looking like this.
- While ganache is cooling, begin making cupcakes. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
- Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
- Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
- Once ganache has thickened, beat over medium speed with an electric mixer until frosting is lighter in texture and color, about 3-4 minutes.
- Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine's Day Impressions chocolates. Enjoy!
Nutrition Facts : Calories 254 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 157 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
WHIPPED CHOCOLATE GANACHE CUPCAKES
These Whipped Chocolate Ganache Cupcakes are for the ultimate chocolate lovers! Don't attempt serving without milk ????.
Provided by Ashton
Categories All Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using.
- Mix in the chocolate chips with a rubber spatula.
- Divide batter evenly in two (12-count) cupcake tins. Bake for 20 minutes, or until toothpick inserted comes out clean. Let cool completely.
- Over low heat (or in the microwave) heat the cream and butter until bubbling. Remove from heat and add the chocolate chips. Whisk until smooth and melted.
- Let cool to room temperature (you can speed this up by placing it in the fridge for about 45 minutes, but don't let it get so hard that it's not easily scooped with a spoon).
- Transfer cooled ganache to a stand mixer, and use the whisk attachment to whip until fluffy, about 4-5 minutes.
- Add up to 1/2 cup powdered sugar and 1-3 tablespoons of milk to adjust the consistency if desired.
- Pipe or spread onto cooled cupcakes.
CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING
Whip the ganache as little or as long as you like, depending on how you prefer the consistency.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 3h5m
Yield Makes about 18
Number Of Ingredients 12
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 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 CUPCAKES WITH GANACHE AND MARSHMALLOW FROSTING
Provided by Food Network
Time 45m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
- In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
- Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
- Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
- In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
- Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
CHOCOLATE GANACHE CUPCAKES
Delicious fudgy cupcakes dipped in chocolate ganache.
Provided by ANNALAURANELSON
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h25m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 436 calories, Carbohydrate 62.7 g, Cholesterol 95.9 mg, Fat 19.6 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 56.6 mg, Sugar 46.9 g
GANACHE-FILLED CHOCOLATE CUPCAKES WITH SEVEN-MINUTE MERINGE FROSTING
Provided by Jeanne Kelley
Categories Bon Appétit
Yield Makes about 24 cupcakes
Number Of Ingredients 19
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.
BOSTON CREAM CUPCAKES WITH CHOCOLATE GANACHE FROSTING
Oh, my God, these are so fabulous, rich--and HUGE!! My father-in-law baked these for my mother-in-law's birthday and, needless to say, we ALL will be subtracting about 5 birthday bashes from our lives! (But one bite is worth it:) **Prep time includes all refrigeration times.**
Provided by JamesDeansGirl
Categories Dessert
Time 6h22m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
- Add the egg yolks and whisk until blended.
- Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
- Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
- Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
- Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
- (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
- Line 12 jumbo muffin cups with paper liners.
- Whisk together the flour, baking powder, and salt; set aside.
- Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
- Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
- Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
- Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
- Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
- Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
- Center about 2 Tbsp.
- custard filling over the batter in each cup; completely cover with reserved batter.
- Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
- Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
- MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
- Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
- Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
- Set aside to cool to room temperature.
- Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
- Serve at room temperature.
Nutrition Facts : Calories 501, Fat 30.2, SaturatedFat 17.8, Cholesterol 207.2, Sodium 303.3, Carbohydrate 55.9, Fiber 3.9, Sugar 28.7, Protein 8.8
ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING(ATK)
Use a high quality bittersweet or semisweet chocolate for this recipe, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. You can omit ganache filling for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.
Provided by Coppercloud
Categories Dessert
Time 1h2m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 175.3, Fat 9.8, SaturatedFat 2.5, Cholesterol 37.8, Sodium 164.2, Carbohydrate 20.8, Fiber 1, Sugar 13.3, Protein 2.4
WHIPPED CHOCOLATE GANACHE
Pretty, tasting filling or frosting for any cake. Whipping the ganache makes it lighter in color with tiny dark flecks of chocolate mixed throughout. Use your favorite kind of chocolate, from milk to bittersweet.
Provided by Dragonfly AZ
Categories Dessert
Time 45m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Place chocolate in large metal mixing bowl.
- Heat cream to boiling, either on the stove, or in the microwave.
- Pour hot cream over chocolate and stir until chocolate is melted.
- Add powdered sugar, sm amt at a time to taste.
- Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
- Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
- Use as desired on cake or cupcakes.
Nutrition Facts : Calories 584, Fat 61.6, SaturatedFat 38.2, Cholesterol 81.5, Sodium 40.8, Carbohydrate 24.2, Fiber 12.6, Sugar 0.8, Protein 11
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