Chocolate Cupcakes With Chocolate Ganache Filling Recipes

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.

MOIST CHOCOLATE CUPCAKES WITH GANACHE FILLING

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.

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.

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:

• 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 A CHOCOLATE, ORANGE AND CLOVE INFUSED GANACHE FILLING AND A CHINESE SPICED TEA BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular-size cupcake liners.
• Combine the granulated sugar, flour, buttermilk, 8 fluid ounces water, oil, cocoa powder, vanilla extract, baking soda, baking powder, salt and eggs in a mixer and whisk on speed 1 until all the ingredients are incorporated. Scrape down the sides of the bowl with a spatula and mix on speed 2 until the batter is lump free.
• Fill the cupcake liners half full with the chocolate batter and bake for 25 minutes, rotating halfway through the bake time. Cool the cupcakes completely.
• To assemble: Place the Chocolate, Orange and Clove Infused Ganache filling into a piping bag and squeeze a small amount of the filling into the centers of the cooled cupcakes. Also pipe a small circle of this ganache around the top edge of the cupcake (so you can see the filling even after it is frosted). Generously pipe the Chinese Spiced Tea Buttercream on top. Garnish with chocolate curls and orange sugar crystals.
• In a large pot, whisk together the granulated sugar, cocoa powder, cornstarch and fine salt. Once mixed together, add 10 ounces water and whisk until smooth. Cook over medium-high heat until the mixture comes to a boil. Continue whisking for 1 minute. Remove the pot from the heat and add the dark chocolate, butter, orange liqueur, orange oil, ground cloves and orange oil. Allow the mixture to cool.
• In a medium pot, combine the granulated sugar with enough water to make the mixture resemble wet sand. Place this pot over medium-high heat and cook to 235 degrees F.
• While the sugar cooks, begin whipping the egg whites in a stand mixer with the whisk attachment to full volume.
• Once the temperature of the sugar reaches 235 degrees F (soft ball stage), pour the sugar into the egg whites. Continue whipping until the mixture cools to just above body temperature, about 4 minutes.
• Slowly add in 1 pound butter (about 4 ounce pieces at a time). After each addition, allow the butter to mix in almost completely before adding more. The mixture should separate and come back together.
• In a small saucepan, heat 8 ounces water to a boil. Remove from the heat and add the loose tea (not the ground tea). Steep for 10 minutes. After 10 minutes, strain into a separate bowl.
• Once the butter mixture has come back together, remove the whisk attachment and replace with a paddle. Add in the remaining 1 pound butter, confectioners' sugar, steeped tea and ground tea. Paddle this mixture until light and fluffy, about 5 minutes.

GANACHE-FILLED CHOCOLATE CUPCAKES WITH SEVEN-MINUTE MERINGE FROSTING

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.

CHOCOLATE-HAZELNUT CUPCAKES

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
• In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.