Chocolate Ganche Cupcakes Recipes

MINI CHOCOLATE GANACHE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
• Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.

CHOCOLATE GANACHE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
• 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 coffee granules 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 cool thoroughly in the muffin 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 tops of the cupcakes into the ganache. Do not refrigerate.

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 GANACHE CUPCAKES

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.

CHOCOLATE GANCHE CUPCAKES

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.

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 GANACHE CUPCAKES

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 WITH GANACHE AND MARSHMALLOW FROSTING

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 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 GANACHE

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.

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.