CHOCOLATE GANACHE CUPCAKES
Chocolate cupcakes get people's attention. But frost some creamy, fluffy ganache on top and suddenly everyone's licking their fingers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE GANCHE CUPCAKES
Chocolate Ganache Cupcakes are homemade chocolate cupcakes filled with a rich chocolate ganache and topped with a silky chocolate buttercream frosting.
Provided by Julianne Dell
Categories Cupcakes
Time 45m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds.
- Allow it to sit for about 1 minute before stirring and then stir until it's completely smooth.
- To fill the cupcakes with the ganache, remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with about 2 teaspoons of ganache. Place a piece of the cupcake you removed back on top of the ganache.
- In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color. Next, beat the cocoa powder into the butter until well mixed. Scrape down the sides of the bowl.
- Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
- Next, pour in the melted chocolate and beat on slow speed until incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting.
Nutrition Facts : ServingSize 1 cupcake, Calories 449 calories, Sugar 42.6g, Sodium 136.7mg, Fat 24.9g, SaturatedFat 16g, Carbohydrate 47.1mg, Fiber 2.4g, Protein 3.4g, Cholesterol 47.1mg
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
CHOCOLATE GANACHE CUPCAKES
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Combine the cocoa powder and 1/4 cup water in a small bowl until smooth; set aside. Put the unsweetened chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted; set aside and let cool.
- Sift the flour and baking soda into a large bowl; stir in the salt. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium speed until smooth. Beat in the eggs, one at a time, until combined. Reduce the mixer speed to low and add the cocoa mixture and the melted chocolate; mix until combined. Beat in the flour mixture in two batches, alternating with the milk in two batches, until combined. Beat in the liqueur.
- Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove the cupcakes to a rack to cool completely.
- Meanwhile, make the ganache: Combine the semisweet chocolate, 1 cup heavy cream and the salt in a heatproof bowl set over a pan of simmering water; stir until melted and smooth, about 8 minutes. Remove the bowl from the saucepan and set aside until the ganache is cool and thick (but not hard), about 1 hour.
- Beat the remaining 1/3 cup heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form. Fold in 1/4 cup of the cooled ganache until smooth. Cut a small hole (about 1/2 inch deep) into the center of each cupcake with a paring knife; remove the cake. Use a small measuring spoon to fill the hole with the chocolate whipped cream.
- Beat the remaining ganache with a mixer on medium speed until light and fluffy, 3 to 5 minutes. (Be careful not to overbeat or the ganache will become grainy.) Transfer the whipped ganache to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top with shaved white chocolate.
CHOCOLATE CUPCAKES
Right or wrong I've always viewed the cupcake as a frosting transport system, and if you're not a huge frosting fan (I'm not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a "grown-up cupcake." I figured perhaps I owed the miniature confections a chance. Ms. Heatter's recipe, modestly entitled, "Chocolate Cupcakes" from her 1974 book "Maida Heatter's Book of Great Desserts," produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it's her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that's a bit on the small side.
Provided by Suzanne Lenzer
Categories easy, cakes, dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 116 milligrams, Sugar 18 grams, TransFat 0 grams
MILK-CHOCOLATE GANACHE FOR PUDDING CUPCAKES
This easy ganache is used to glaze the Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate in a heatproof bowl and let stand 5 minutes. Whisk until smooth. Let stand until mixture has a thick, pourable consistency, about 5 minutes more. Use immediately.
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
GEORGETOWN CUPCAKE'S CHOCOLATE GANACHE CUPCAKES
This was the winning recipe in the 8 week long Cupcake War put on by The Washington Post. It is stated to be "moist and chocolaty cake with just the right amount of rich ganache frosting on top." The original recipe calls for Valrhona cocoa powder and Callebaut chocolate, but any good quality cocoa powder and semisweet chocolate chips may be substituted.
Provided by BakerNurse
Categories Dessert
Time 35m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Cupcakes:.
- Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups and a second pan with 6 cups.
- Sift together the flour, baking soda and salt on a sheet of wax paper.
- Beat the butter on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
- Add the eggs one at a time, mixing slowly after each addition.
- Combine the vanilla extract and milk in a large liquid measuring cup.
- Reduce the speed to low. Add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the milk mixture, beating until well incorporated. Add another 1/3 of the flour mixture, followed by 1/3 of the milk mixture. Stop to scraped down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat until just combined.
- Add the cocoa powder, beating on low until just incorporated.
- Use a standard size ice cream scoop to fill each cupcake paper with batter, so that the wells are 2/3's full. Bake for 18-20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.
- Ganache:.
- Lay a large piece of wax paper on the work surface.
- Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
- Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2-3 minutes. Working with one cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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
CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! -Ronda Schabes, Vicksburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set., In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. , Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. , Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.
Nutrition Facts : Calories 498 calories, Fat 33g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
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.
More about "chocolate ganache cupcakes recipes"
BAREFOOT CONTESSA | CHOCOLATE GANACHE CUPCAKES | RECIPES
From barefootcontessa.com
BAILEYS CHOCOLATE GANACHE CUPCAKES - CRUMBS AND CORKSCREWS
From crumbscorkscrews.com
ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING
From cooksillustrated.com
NATASHA'S KITCHEN CHOCOLATE CUPCAKES - THERESCIPES.INFO
From therecipes.info
WHITE CHOCOLATE CUPCAKES WITH WHITE CHOCOLATE GANACHE FILLING
From chelsweets.com
GEORGETOWN CHOCOLATE CUPCAKE RECIPE WITH CHOCOLATE GANACHE
From yeahfoodie.com
TRIPLE CHOCOLATE CUPCAKES | RICARDO
From ricardocuisine.com
GEORGETOWN CUPCAKE'S CHOCOLATE GANACHE CUPCAKES
From washingtonpost.com
DARK CHOCOLATE GANACHE CUPCAKE RECIPE - YOUTUBE
From youtube.com
CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE - RECIPE GIRL
From recipegirl.com
CHOCOLATE GANACHE CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
THE MOST AMAZING CHOCOLATE CUPCAKE RECIPE
From thestayathomechef.com
MOIST CHOCOLATE CUPCAKES WITH GANACHE FILLING | THE …
From lifeloveandsugar.com
EASY CHOCOLATE CUPCAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
DEATH BY CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE …
From thepowderedapron.com
WHIPPED GANACHE FROSTING: SO FLUFFY & SO CHOCOLATE-Y ... - BAKING …
From bakingamoment.com
GEORGETOWN CUPCAKE'S CHOCOLATE GANACHE CUPCAKES AUTHENTIC …
From tasteatlas.com
CHOCOLATE GANACHE CUPCAKES - THE FAUX MARTHA
From thefauxmartha.com
CHOCOLATE CUPCAKES WITH CHOCOLATE AND CREAM CHEESE GANACHE
From esmesalon.com
ULTIMATE CHOCOLATE CUPCAKES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY CHOCOLATE GANACHE CUPCAKES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
THE EASIEST FUDGY CHOCOLATE GANACHE CAKE FILLING AND DRIZZLE
From amycakesbakes.com
HOW TO MAKE CHOCOLATE GANACHE (EASY RECIPE) - SALLY'S BAKING …
From sallysbakingaddiction.com
CHOCOLATE BLACKOUT CUPCAKES - HANDLE THE HEAT
From handletheheat.com
CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE FROSTING - KIRBIE'S …
From kirbiecravings.com
CUPCAKES WITH CHOCOLATE GANACHE - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
CHOCOLATE GANACHE RECIPE - YOUTUBE
From youtube.com
I TRIED INA GARTEN'S CHOCOLATE GANACHE CUPCAKES | KITCHN
From thekitchn.com
GERMAN CHOCOLATE CUPCAKES WITH GERMAN CHOCOLATE GANACHE FILLING
From cheflindseyfarr.com
WHIPPED CHOCOLATE GANACHE CUPCAKES RECIPE - SOMETHING SWANKY
From somethingswanky.com
BUTTERMILK CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING
From belleofthekitchen.com
CHOCOLATE GANACHE CUPCAKES - WILD WILD WHISK
From wildwildwhisk.com
VANILLA CUPCAKES WITH PEANUT BUTTER GANACHE FILLING AND CHOCOLATE ...
From pinterest.ca
CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE - LIFE'S AMBROSIA
From lifesambrosia.com
MOIST CHOCOLATE GANACHE FILLED CUPCAKES - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love