Chocolate Cupcakes With Whipped Ganache Frosting Recipes

CHOCOLATE CHEESECAKE CUPCAKES WITH WHIPPED GANACHE FROSTING

Steps:

• Preheat oven to 325F.
• Line 2 muffin tins with cupcake liners and set aside.

BUTTERMILK CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING

Steps:

• To make ganache frosting, pour baking chips into a large, heat-safe bowl. Bring heavy cream to a simmer in a small saucepan over medium-low heat, stirring frequently. Once cream begins to bubble and steam, remove from heat and pour over baking chips. Place a clean kitchen towel over the bowl, and allow to sit undisturbed for five minutes.
• After five minutes, remove towel and begin to stir ganache slowly with a whisk. Continue whisking until smooth and velvety.
• At this point, you can use the ganache right away if you want a simple glaze. If you want a whipped frosting, however, the ganache needs time to cool and thicken. Allow the ganache to thicken on the counter at room temperature, and after about 2 hours it should come out looking like this.
• While ganache is cooling, begin making cupcakes. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
• Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
• Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
• Once ganache has thickened, beat over medium speed with an electric mixer until frosting is lighter in texture and color, about 3-4 minutes.
• Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine's Day Impressions chocolates. Enjoy!

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.

BOSTON CREAM CUPCAKES WITH CHOCOLATE GANACHE FROSTING

Steps:

• MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
• Add the egg yolks and whisk until blended.
• Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
• Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
• Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
• Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
• (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
• Line 12 jumbo muffin cups with paper liners.
• Whisk together the flour, baking powder, and salt; set aside.
• Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
• Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
• Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
• Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
• Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
• Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
• Center about 2 Tbsp.
• custard filling over the batter in each cup; completely cover with reserved batter.
• Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
• Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
• MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
• Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
• Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
• Set aside to cool to room temperature.
• Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
• Serve at room temperature.

WHIPPED CHOCOLATE GANACHE

Steps:

• Place chocolate in large metal mixing bowl.
• Heat cream to boiling, either on the stove, or in the microwave.
• Pour hot cream over chocolate and stir until chocolate is melted.
• Add powdered sugar, sm amt at a time to taste.
• Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
• Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
• Use as desired on cake or cupcakes.