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 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
Great chocolate cupcakes with the best chocolate frosting!
Provided by RecipeGirl.com
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Line cupcake pans with liners.
- In a medium bowl, sift together the flour, baking powder and baking soda; set aside.
- In another bowl, combine the hot water or coffee and cocoa; set aside.
- In a large bowl, use an electric mixer to cream together the sugar, butter, salt and vanilla. Add the eggs, one at a time, and continue creaming until light and fluffy. Mix in the applesauce.
- Add the dry ingredients and the buttermilk alternately to the wet ingredients. Then add the hot water mixture and mix until thoroughly combined.
- Scoop the batter into cupcake pans and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before adding ganache.
- In a medium glass bowl (or small saucepan), bring cream and sugar just to a boil (in the microwave or on the stove). Then remove from heat and add the chocolate. Let it sit for about 1 minute, then whisk together until smooth. Then stir in the butter until melted.
- Dip the tops of the cupcakes into the warm ganache. Set on a cooling rack to dry. When the remaining ganache sits for a while (or refrigerate for a few minutes), it will get thicker. At this point, you can spoon it into a piping bag and then pipe more ganache on top for decoration.
Nutrition Facts : ServingSize 1 cupcake, Calories 185 kcal, Carbohydrate 23 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 151 mg, Fiber 1 g, Sugar 15 g
CHOCOLATE GANACHE FROSTING
This amazing chocolate ganache frosting is decadent, versatile, and made with only 2 ingredients! This easy recipe can be used as-is or whipped for a fluffy finish.
Provided by Lily Ernst
Categories dessert
Time 15m
Number Of Ingredients 2
Steps:
- - You start by heating up the heavy cream. You can do this on the stovetop or in the microwave.
- on the stovetop- Pour the cream into a small heavy saucepan. Place on the stovetop over medium-low heat and warm up the cream, while stirring frequently, until you can clearly see steam coming off the surface and/or tiny bubbles start to form along the edge. Remove from the heat immediately to prevent it from reaching the boiling point and boiling over.
- - Place the cream in a larger measuring cup or larger microwave-safe bowl, and the reason for this is just in case the cream boils over. Heat the cream in 15-second increments, stirring in between, until it's steaming or JUST starts to boil.
- - Pour the hot cream over the semi-sweet chocolate chips and let steep for 5 minutes without stirring.
- - Slowly whisk the cream and melted chocolate together until smooth.
- - Let cool at room temperature until it reaches your desired consistency or let it cool in the fridge for 1 hour if you want to whip the frosting. After cooling at room temperature for 15-30 minutes, the ganache should be thick enough to be used as a glaze. After about 1 hour, it should reach a pudding-like consistency and be thick enough to spread, pipe or be used as a dip.
- - Whipping the ganache. After the ganache has been chilled in the fridge for an hour, beat the ganache until light and fluffy (about 4 minutes). It will have the taste and texture of a rich chocolate mousse. Spread or pipe on your cakes as desired.
Nutrition Facts : Calories 129 calories, Sugar 11.1 g, Sodium 2.7 mg, Fat 9 g, SaturatedFat 5.7 g, TransFat 0.1 g, Carbohydrate 12.4 g, Fiber 1.4 g, Protein 1.6 g, Cholesterol 11.3 mg
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
MILK CHOCOLATE GANACHE
This is the first and the best ganache I've made yet. I don't think I will ever stray from this recipe.
Provided by sunnyk
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Chop chocolate bar into small pieces; place in a glass or stainless steel bowl.
- Combine cream and sugar in a small saucepan and bring over medium heat. Just as mixture starts to boil, pour it over chocolate and whisk until combined and chocolate has melted. Stir in butter. Set aside to cool and thicken, at least 15 minutes.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 7.2 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 4.2 g, Sodium 15.4 mg, Sugar 6.6 g
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 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.
MOIST CHOCOLATE CUPCAKES WITH GANACHE FILLING
These Moist Chocolate Cupcakes are only made more delicious by the ganache filling in the middle. They're light and oh so chocolatey!
Provided by Lindsay
Categories Dessert
Time 1h37m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
- p id="instruction-step-2″ class="p2″>2. Combine flour, baking soda and salt in a medium sized bowl. Set aside.
- p id="instruction-step-3″ class="p2″>3. Add butter and sugar to a large mixing bowl and cream together on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see a noticeable change in color and texture.
- p id="instruction-step-4″ class="p2″>4. Add the eggs one at a time, beating until combined.
- p id="instruction-step-5″ class="p2″>5. Combine the cocoa powder, vanilla and water and stir until combined. Add the mixture to the cake batter and mix until well combined.
- p id="instruction-step-6″ class="p2″>6. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix until combined. Add the milk and mix until combined, scraping down the sides as needed. Add the remaining flour mixture and mix until well combined. 7. Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 8. Remove cupcakes from the oven and allow to cool. 9. To make the ganache filling, add the chocolate chips and vanilla extract to a medium sized bowl. 10. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. 11. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside to cool until at least room temperature. You could also refrigerate it until cold. 12. When you're ready to build the cupcakes, make the frosting. Add the butter to a large mixer bowl and beat until smooth and creamy. 13. Add about half of the powdered sugar and mix until smooth and well combined. 14. Add the cocoa powder and mix until well combined and smooth. 15. Add the vanilla extract and 2-3 tablespoons of water or cream and mix until smooth and well combined. 16. Add the remaining powdered sugar and mix until smooth and well combined. 17. Add more water or cream until desired consistency is reached, then add salt. 18. To put the cupcakes together, use a cupcake corer or knife to remove the centers of the cupcakes. 19. Fill the centers of the cupcakes with the ganache filling (about a 1/2 tablespoon of ganache per cupcake), then pipe the frosting onto the cupcakes with the chocolate buttercream. I used Ateco tip 844. I also dusted the tops of the cupcakes with a little cocoa powder, if you'd like to do that. 20. Serve cupcakes at room temperature, but store in the fridge. Cupcakes are best eaten within 2-3 days.
Nutrition Facts : ServingSize 1 Cupcake, Calories 402 calories, Sugar 41.5 g, Sodium 82.8 mg, Fat 22.9 g, SaturatedFat 14.1 g, TransFat 0 g, Carbohydrate 50 g, Fiber 2.2 g, Protein 3.2 g, Cholesterol 72 mg
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
CHOCOLATE GANACHE FROSTING
Make and share this Chocolate Ganache Frosting recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Chop chocolates and transfer into a heat proof bowl. Heat the cream in a small saucepan until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, and then stir using a rubber spatula until combined. Add the butter to the chocolate, stirring until combined.
- Sift the powdered sugar and whisk together with salt, milk and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.Let sit at room temperature until thickened. Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.
Nutrition Facts : Calories 204.5, Fat 15.3, SaturatedFat 9.5, Cholesterol 22.6, Sodium 73, Carbohydrate 20.5, Fiber 2.8, Sugar 15.1, Protein 2.6
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.
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- Preheat oven to 350 degrees and line 24 cupcake tins with liners. Bring stout, espresso, and butter to a simmer in a heavy, large saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
- Whisk the flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using an electric mixer, beat the eggs and sour cream in another large bowl to blend. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat briefly on low speed. Using a rubber spatula, fold the batter until it's completely combined. Divide the batter among the cupcake liners, filling them two-thirds to three-quarters of the way. Bake the cupcakes until a tester inserted into the center comes out clean, about 16-18 minutes. Cool the cupcakes on a rack before filling.
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CHOCOLATE-STUFFED RED VELVET CUPCAKES - HANDLE THE HEAT
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- In a small saucepan combine chocolate, cream, and butter. Stir over low heat until chocolate is melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze about 1 hour, or until fudge-like consistency. Divide chocolate filling into 12 equal portions and roll into balls. Place in freezer.
GUINNESS CHOCOLATE CUPCAKES WITH BAILEYS BUTTERCREAM FROSTING ~ …
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- Preheat the oven to 350 degrees F (177C), and line 2 standard cupcake pans with paper liners.
- Add the Guinness to a medium saucepan over medium heat and cook until the beer has reduced to 1/2 cup.
- To test if the beer has reduced to the right amount, pour it into a liquid measuring cup. If you have too much, pour back into the saucepan and return to the stove and continue to cook, checking every now and then until you are left with the right amount. Set aside.
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- Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Or, to make cupcakes, line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
GANACHE-STUFFED CHOCOLATE GUINNESS CUPCAKES WITH ESPRESSO …
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- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside. Whisk together flour and baking soda in a medium bowl. Set aside.
- Combine Guinness, butter, salt and espresso powder in a medium saucepan set over medium-low heat. Cook gently until butter has melted. Whisk in cocoa powder, granulated sugar and brown sugar; let cool slightly.
- Meanwhile, combine sour cream, egg and vanilla in a large bowl and whisk until smooth. Add Guinness mixture and whisk until combined. Whisk in dry ingredients until just combined. Fill each liner 2/3 full of batter. Bake for 22- 24 minutes, or until a toothpick inserted in the center comes out clean. Cupcakes will sink in the center– it’s okay. Let cupcakes cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
VANILLA CUPCAKES WITH CHOCOLATE GANACHE AND OREO BUTTERCREAM …
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- Make the Cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners. In the bowl of a stand mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. In a medium bowl, combine the flours and add to butter mixture in four parts, alternating with the milk and vanilla, beating well after each addition. Spoon the batter into the cups about ¾ full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Let cupcakes cool in tins for 10 minutes. Remove from tins and cool completely on a wire rack before filling and frosting
- Make the Chocolate Ganache: Place all ingredients in a small saucepan. Melt over low heat, whisking constantly, until melted completely and well combined. Remove from the heat and stir in crushed oreos
- Fill the Cupcakes: When cupcakes are cool, use a small knife or apple corer to remove the center of each cupcake to form a ½-inch tunnel. Spoon ganache into each cupcake, making sure not to overfill. Filling should be level with top of the cupcake
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- Place the chocolate in a medium heat-proof bowl. Add the cream, light corn syrup and butter to a small saucepan and let cook over medium heat, stirring often. Remove from the heat when the butter melts and the cream becomes frothy and begins to bubble, 5-7 minutes. Immediately pour the hot cream mixture over top of the chopped chocolate and let sit for 5 minutes.
- Whisk the chocolate and cream until the mixture is creamy, free of lumps and deep brown in color. Place the bowl in the refrigerator for 30 minutes, whisk until creamy and spread onto cooled baked goods.
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