Chocolate Cupcakes with Ganache and Marshmallow Frosting

Chocolate Cupcakes with Ganache and Marshmallow Frosting takes approximately 45 minutes from beginning to end. One portion of this dish contains approximately 5g of protein, 16g of fat, and a total of 289 calories. For 66 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have baking powder, semisweet chocolate, salt, and a few other ingredients on hand, you can make it. 6 people were impressed by this recipe. Not a lot of people really liked this hor d'oeuvre. It is brought to you by Foodnetwork. This recipe is typical of American cuisine. With a spoonacular score of 18%, this dish is not so excellent. Try Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana, Chocolate Cheesecake Cupcakes with Ganache Frosting, and Chocolate S'more Cupcakes with Marshmallow Frosting for similar recipes.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.

2. In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.

3. 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.

4. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 1

5. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

6. Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.

7. In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate.

8. Let the mixture sit for 5 minutes.

9. Whisk the mixture until smooth and creamy.

10. Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water.

11. 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.

Nutrition Information:

covered percent of daily need