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Moist Chocolate Cupcakes with Ganache Filling
Moist Chocolate Cupcakes with Ganache Filling
- Recipe Submitted by maryjosh on 09/30/2016
Ingredients List
- Cupcakes
- 1 1/3 cups all purpose flour
- 1/4 cup cocoa (I use Hershey's Special Dark Cocoa)
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter, softened but not fully melted
- 1 egg white
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- Ganache
- 6 oz semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
- 3 tbsp salted butter
- Icing
- 1/2 cup shortening
- 1/2 cup salted butter
- 4 cups powdered sugar
- 1/4 cup + 2 tbsp cocoa
- 5-6 tbsp water or milk
Directions
Cupcakes
1. Preheat oven to 350 degrees.
2. Whisk together flour, cocoa, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg white, egg, vanilla, sour cream and milk to the dry ingredients and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
Ganache
1. Put chocolate chips into a microwave safe bowl.
2. Add heavy whipping cream and butter to bowl with chocolate chips. Heavy cream should mostly cover the chocolate chips.
3. Microwave mixture until cream begins to boil, about 1-2 minutes.
4. Whisk mixture until chocolate is completely melted. Set aside to cool for about 5 minutes, until the chocolate begins to thicken.
5. When thickened, cut out a hole in the center of the cupcakes. I used a cupcake corer. Pour ganache into whole, filling it.
Icing
1. Combine butter and shortening and mix until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add cocoa and 3-4 tbsp of water or milk and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add more water or milk until desired consistency is reached.
6. Top cupcakes with icing.
1. Preheat oven to 350 degrees.
2. Whisk together flour, cocoa, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg white, egg, vanilla, sour cream and milk to the dry ingredients and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
Ganache
1. Put chocolate chips into a microwave safe bowl.
2. Add heavy whipping cream and butter to bowl with chocolate chips. Heavy cream should mostly cover the chocolate chips.
3. Microwave mixture until cream begins to boil, about 1-2 minutes.
4. Whisk mixture until chocolate is completely melted. Set aside to cool for about 5 minutes, until the chocolate begins to thicken.
5. When thickened, cut out a hole in the center of the cupcakes. I used a cupcake corer. Pour ganache into whole, filling it.
Icing
1. Combine butter and shortening and mix until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add cocoa and 3-4 tbsp of water or milk and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add more water or milk until desired consistency is reached.
6. Top cupcakes with icing.
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