Chocolate Ganache Cupcakes

You can never have too many hor d'oeuvre recipes, so give Chocolate Ganache Cupcakes a try. Watching your figure? This lacto ovo vegetarian recipe has 339 calories, 4g of protein, and 21g of fat per serving. This recipe serves 24. For 48 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, unsweetened cocoa powder, egg whites, and a few other things to make it today. A couple people made this recipe, and 25 would say it hit the spot. It is a very budget friendly recipe for fans of American food. It is brought to you by Garnish with Lemon. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 12%, this dish is not so spectacular. Try Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana, Chocolate Ganache Cupcakes, and Chocolate Ganache Cupcakes for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 350 degrees.Line your pan with cupcake liners.Whisk dry ingredients (flour through salt) together in a bowl. Stir together half and half and vanilla extract in another bowl and set aside. Add your sugar and butter to the bowl of your stand mixer. Crack the eggs, place them in a bowl and set aside.Using the paddle attachment on your stand mixer, combine the butter and sugar on low for 3-5 minutes.Add the eggs one at a time, making sure they are well-incorporated before adding the next. Once the eggs are combined, stop the mixer and scrape the sides of the bowl.Turn the mixer back on low and alternate the dry and liquid ingredients ending with the dry ingredients. Work quickly so the batter doesn’t become tough. This should probably take about a minute total.Stop the mixer again and scrape the sides and bottom of the bowl. Mix the batter on medium for another 20 seconds.Fill the cupcake liners with about 2 ounces of batter. An ice cream scoop with a trigger release works well for this.Bake for 20-22 minutes or until a toothpick test comes out clean.Cool for 5 minutes before removing cupcakes from the pan and cooling on a rack.Place the chocolate chips in a heat safe bowl.Heat the whipping cream to a simmer over medium heat.Once the cream is simmering, pour it over the chocolate chips. Let it set for 10-15 seconds to melt the chocolate and then whisk until smooth.Ganache will thicken as it sets and may be used after it has cooled for at least 20 minutes.Using a paring knife, cut a cone out of the center of the cupcake and set aside.Fill the hole in the cupcake with about 1 tablespoon of ganache. Repeat with remaining cupcakes and place them in the freezer for 5 minutes to allow the ganache to firm up.Remove the cupcakes from the freezer and put the cake “cone” you took out back in each cupcake.Frost your cupcakes with the Italian Meringue Buttercream any way you like. I used that handy 2-ounce trigger scoop from the cake batter step.Refrigerate your cupcakes if not eating immediately. Allow them to come to room temperature before serving.Place the egg whites in the bowl of a standing mixer.Combine 1 cup of sugar and water in a small saucepan and turn the burner to medium-high. Put a candy thermometer in the pan and cover with an oversized lid. This will help prevent sugar crystals from forming on the sides of your saucepan.Using the whisk attachment on your mixer, whip the egg whites on high until you have stiff peaks (meringue). Keep the mixer running and pour the remaining ¼ cup of sugar into the meringue.Keep an eye on your sugar water mixture. When it has reached 245 degrees, take the thermometer out of the pan and pour the hot liquid into the meringue while the mixer is still running. Do your best to pour directly into the bowl rather than hit the sides. You don’t want to be scalded.Mix for 1-2 minutes on high and then reduce the mixer speed to medium for 6-8 more minutes. Feel the bowl to make sure it has an even temperature – no hot spots. Start adding the butter, a chunk at a time. When all the butter is added, turn up speed to high and mix for 2-4 minutes until the butter is fully incorporated.

 

Step by step:

1. Preheat your oven to 350 degrees.Line your pan with cupcake liners.

2. Whisk dry ingredients (flour through salt) together in a bowl. Stir together half and half and vanilla extract in another bowl and set aside.

3. Add your sugar and butter to the bowl of your stand mixer. Crack the eggs, place them in a bowl and set aside.Using the paddle attachment on your stand mixer, combine the butter and sugar on low for 3-5 minutes.

4. Add the eggs one at a time, making sure they are well-incorporated before adding the next. Once the eggs are combined, stop the mixer and scrape the sides of the bowl.Turn the mixer back on low and alternate the dry and liquid ingredients ending with the dry ingredients. Work quickly so the batter doesn’t become tough. This should probably take about a minute total.Stop the mixer again and scrape the sides and bottom of the bowl.

5. Mix the batter on medium for another 20 seconds.Fill the cupcake liners with about 2 ounces of batter. An ice cream scoop with a trigger release works well for this.

6. Bake for 20-22 minutes or until a toothpick test comes out clean.Cool for 5 minutes before removing cupcakes from the pan and cooling on a rack.

7. Place the chocolate chips in a heat safe bowl.

8. Heat the whipping cream to a simmer over medium heat.Once the cream is simmering, pour it over the chocolate chips.

9. Let it set for 10-15 seconds to melt the chocolate and then whisk until smooth.Ganache will thicken as it sets and may be used after it has cooled for at least 20 minutes.Using a paring knife, cut a cone out of the center of the cupcake and set aside.Fill the hole in the cupcake with about 1 tablespoon of ganache. Repeat with remaining cupcakes and place them in the freezer for 5 minutes to allow the ganache to firm up.

10. Remove the cupcakes from the freezer and put the cake “cone” you took out back in each cupcake.Frost your cupcakes with the Italian Meringue Buttercream any way you like. I used that handy 2-ounce trigger scoop from the cake batter step.Refrigerate your cupcakes if not eating immediately. Allow them to come to room temperature before serving.

11. Place the egg whites in the bowl of a standing mixer.

12. Combine 1 cup of sugar and water in a small saucepan and turn the burner to medium-high. Put a candy thermometer in the pan and cover with an oversized lid. This will help prevent sugar crystals from forming on the sides of your saucepan.Using the whisk attachment on your mixer, whip the egg whites on high until you have stiff peaks (meringue). Keep the mixer running and pour the remaining ¼ cup of sugar into the meringue.Keep an eye on your sugar water mixture. When it has reached 245 degrees, take the thermometer out of the pan and pour the hot liquid into the meringue while the mixer is still running. Do your best to pour directly into the bowl rather than hit the sides. You don’t want to be scalded.

13. Mix for 1-2 minutes on high and then reduce the mixer speed to medium for 6-8 more minutes. Feel the bowl to make sure it has an even temperature – no hot spots. Start adding the butter, a chunk at a time. When all the butter is added, turn up speed to high and mix for 2-4 minutes until the butter is fully incorporated.

Nutrition Information:

covered percent of daily need