Mini Chocolate Ganache Cupcakes Recipes

CHOCOLATE GANACHE MINI-CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 60 mini muffin cups. Make cake batter as directed on box. Fill muffin cups three-fourths full (about 1 heaping tablespoon batter each).
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• Place chocolate in medium bowl. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate. Let stand 3 to 5 minutes until chocolate is melted and smooth when stirred. Stir in liqueur. Let stand 15 minutes, stirring occasionally, until mixture coats a spoon.
• Meanwhile, by slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
• Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
• Spoon about 1 teaspoon ganache onto each mini-cake. Garnish each with raspberry. Store loosely covered.

MINI CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
• Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
• Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
• Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.

LOW FODMAP MINI CHOCOLATE GANACHE CUPCAKES

Steps:

• For the Cupcakes: Position rack in middle of oven. Preheat oven to 325°F/110°C. Line 24 mini cupcake wells with mini sized fluted paper cups; set aside.
• Whisk together the flour, baking soda and salt in a small bowl to aerate and combine; set aside.
• Stir together the lactose-free milk and lemon juice in a large sized bowl and set aside to sit for 5 minutes to thicken.
• Meanwhile, whisk finely chopped chocolate and cocoa together in a small heatproof mixing bowl along with instant espresso powder, if using. Whisk in the hot water and let sit for residual heat to melt chocolate. Cool slightly.
• By now your thickened milk should be ready. Whisk the eggs into the milk mixture then whisk in the brown sugar, sugar, oil and vanilla until all combined and smooth. Whisk in the cooled chocolate mixture. Whisk in the dry mixture just until combined and no floury streaks remain.
• Divide the batter evenly into the prepared pan(s). We like to use a tiny ice cream style scoop but you can use two tablespoons, using one to scrape the batter off the other. The batter will fill the wells about three-quarters of the way.
• Bake for about 12 to 15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging. Place pan(s) on cooling rack(s) and cool for 5 minutes, then unmold cupcakes, turn upright, and cool on racks completely.
• For the Frosting: Place the finely chopped chocolate, cream, corn syrup and butter in a heatproof bowl and set in a skillet with 1-inch (2.5 cm) deep water coming up the sides of the bowl. Bring the water to a gentle simmer over low-medium heat, whisking the ganache mixture from time to time. (You can also heat in the top of a double boiler or use your microwave if you are very familiar with how well it melts chocolate).
• Remove from heat when chocolate is three-quarters melted. The residual heat will melt the chocolate over the next couple of minutes. Whisk until silky smooth.
• Cool ganache frosting either at room temperature or you may hasten this step by placing over a bowl of ice water. Chill until thick enough to spread or pipe. We used a pastry bag with a Wilton 1M tip to make these super easy by fancy looking swirls. You can also slather it on with a small icing spatula. Cupcakes are ready to serve or they may be stored in a single layer in an airtight container at room temperature for up to 2 days.

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.

MINI CHOCOLATE GANACHE CUPCAKES

Steps:

• Preheat oven to 350 degrees and place cupcake liners in mini cupcake pan. Mix all ingredients together until moist and well blended. Pour batter into prepared pan, filling them about 70% full (don't overfill or else they will create a dome that's is harder to frost.) Bake for 15 minutes. Cool for a few minutes in the pan and then invert pan on baking rack and let cupcakes cool completely.
• Once cupcakes are cooled completely, use small tool to core the center of the cupcakes, being careful not to poke through the bottom (I would recommend using a small sharp knife to make a funnel shape in the center of the cupcake.You can also use a plastic straw to poke a hole and then wiggle it around to widen the opening. )
• Place the caramel bits with 2 tbsp. of water in a microwave safe bowl and heat in microwave for 60-90 seconds at medium power. Whisk after after 60 seconds and again after 90 seconds. Heat a few more seconds, if necessary, whisking until fully melted and smooth. Fill cupcakes with warm caramel immediately. If caramel thickens before you are finished, microwave a for few more seconds. I used a small creamer pitcher to pour the melted caramel into the cored cupcakes. A liquid measuring cup would also work. Pour slowly because only a small amount is required. If you need more caramel filling, microwave the rest of the caramel bits as described above.
• Place chocolate chips in a large bowl. Heat cream on medium heat in a small saucepan until it just comes to a boil. Remove from heat and immediately pour over chocolate. Stir until completely mixed, smooth and glossy. Allow mixture to completely cool and set up. When you are able to spoon the ganache and it holds its shape, it is ready for piping or spreading onto cupcakes.
• After applying ganache, top cupcakes with flower decorations or Rolo candy. Enjoy!

MINI CHOCOLATE CAKES WITH DARK-CHOCOLATE GANACHE

Steps:

• Cakes: Preheat oven to 375 degrees. Brush mini muffin tins with butter, then dust with cocoa powder, tapping out excess. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat and let cool. Stir together cocoa powder and hot water in a small bowl until a smooth, loose paste forms; set aside.
• Whisk together flour, baking soda, and salt in a medium bowl. Beat together butter and sugars with a mixer on medium-high speed until light and fluffy. Reduce speed to low and beat in eggs, 1 at a time, until incorporated. Beat in vanilla, cocoa mixture, and melted chocolate. Beat in half of flour mixture, then sour cream. Beat in remaining flour mixture just until combined, scraping down sides of bowl as needed.
• Spoon 2 tablespoons batter into each mini muffin cup. Bake until puffed and a toothpick inserted into center of cakes comes out with moist crumbs attached, 8 to 10 minutes. Let cakes cool in tins 5 minutes, then invert onto a wire rack to let cool completely.
• Ganache: Bring cream to a simmer in a small saucepan over high heat. Place chocolate in a small bowl. Pour cream over chocolate, let stand 1 minute, then stir until chocolate is melted and smooth.
• Assembly: Pour 1 teaspoon ganache over each cake. Let stand until ganache is set, about 30 minutes. Shave block chocolate with a peeler and place curls on top of cakes.

STRAWBERRY-CHOCOLATE MINI CUPCAKES WITH WHITE CHOCOLATE GANACHE

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Line the cups of four 24-cup mini cupcake pans with paper liners. Sift the flour, baking soda, baking powder, all the cocoa powder, 1 package of strawberry drink mix, and salt in a mixing bowl.
• In a separate bowl, beat butter and white sugar with an electric mixer on medium speed until light and fluffy; beat the eggs in, one at a time, adding each egg after the previous one has been completely incorporated. Beat in vanilla extract; mix in the flour-cocoa mixture in 4 additions, alternating each time with milk. Reduce mixer speed to low, and beat in the cream. Fill the cupcake cups 1/2 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 10 to 15 minutes. Remove to racks, and allow the cupcakes to cool.
• Bring 2 cups of cream almost to a boil in a saucepan over medium-high heat; dissolve the 2 packets of strawberry drink mix into the cream. Stir in the white chocolate until the chunks melt and the mixture becomes melted, smooth, and shiny. Set aside and allow ganache to cool to warm temperature (about 95 degrees F/ 35 degrees C). Frost each cupcake with ganache.