Chocolate Cupcakes With Chocolate Ganache Food

CHOCOLATE CUPCAKES

Steps:

• Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
• On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don't want to overwork the batter.
• Scoop the batter into the prepared pans filling each about two-thirds full (don't bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
• To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
• When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

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.

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.

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.

CUPCAKES WITH CHOCOLATE-COFFEE GANACHE

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
• Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.

ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE

Steps:

• Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
• Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
• Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
• On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
• Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
• Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
• Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
• Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
• Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
• Frost each cupcake with the white chocolate frosting.
• Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
• The ganache can be made several days ahead and kept refrigerated.
• The frosting can be made a day ahead and stored at room temperature.
• For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.

DOUBLE CHOCOLATE BUCKWHEAT CUPCAKES WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 375˚F. Line a 12-cup muffin pan with cupcake liners.
• Whisk the dry ingredients in a medium bowl.
• Whisk the eggs and oil in a separate large bowl, then add the vanilla, apple sauce and oil and whisk gently until combined.
• Add the wet to the dry ingredients and fold until just combined. Add the chocolate chips and mix to incorporate.
• Use a 3-tablespoon cookie scoop to scoop the batter into the prepared muffin tins.
• Bake at 375˚F for 20 minutes or until a skewer inserted in the middle of a cupcake comes out clean.
• Remove to a wire rack to cool to room temperature before frosting.
• Place the chocolate, butter and corn syrup in a metal bowl, set over a pot of gently simmering water, stirring occasionally until melted (you can also melt this in a microwave at 50% heat, in 1-2 minute bursts of time until it's melted)
• Remove the bowl from the heat or microwave and stir until smooth.
• Take a small teaspoon and use it to spread the ganache on top of the cupcakes. Don't be shy with the ganache (as the cakes don't have any added sugar).
• Top with sprinkles (if using) while the ganache is still soft. The ganache will not harden completely, it will still be a little soft.

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.

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:

• 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.

FLOURLESS CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE FROSTING

Steps:

• Preheat the oven to 350°F. Chop the chocolate. In a medium microwave-safe bowl, combine the butter and chopped chocolate and microwave in 30-sec. increments until chocolate and butter have melted, stirring in between.
• In a large bowl, combine melted chocolate mixture with the brown sugar, eggs, and 2 tsp vanilla extract. Whisk until smooth.
• Sift in the cocoa powder and salt and mix until combined. Line a cupcake pan with paper liners and divide batter among cups. Bake 12-14 min., until tops have just set. Cool completely on wire rack before frosting.
• Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan, heat cream on medium-high until just steaming. Pour hot cream over chips and let stand 10 min. (be sure cream is covering chips). Add remaining vanilla and stir until smooth. Place bowl in the refrigerator to cool and thicken. In a stand mixer or with a hand mixer, whip chocolate until stiff peaks form and ganache is fluffy and lighter in color.
• Place ganache in a piping bag fit with a star tip and frost the cupcakes. Decorate tops with candy hearts.

TRIPLE CHOCOLATE CUPCAKES WITH GANACHE RECIPE

Steps:

• Pre-heat your oven to 160ºC/325ºF/Gas Mark 3. Line your tray with 10 muffin cases and chop the white chocolate into 1cm chunks
• Sift all the dry ingredients into a large bowl. Add the eggs, butter and sour cream and beat with an electric mixer until smooth.
• Divide the mixture between the cases and place a few white chocolate chunks in each case (I put 4 or 5 in each) pressing them into the batter with your finger.
• Bake for 25 minutes or until they have risen and spring back when you lightly press the tops. Remove from the tray and leave to cool on a wire rack.
• To make the gananche, heat the cream in a small saucepan until boiling point then lightly stir in the chopped chocolate and golden syrup (the syrup helps give the ganache its glossy sheen). Do not stir too much, as this will cause lots of air bubbles to form.
• If the cakes have risen over the tops of the cases, just trim the tops flat. Add the ganache to the tops of the cakes and leave to cool for a few minutes (otherwise the curls will melt)
• To make the white chocolate curls, place the white chocolate bar in the microwave and heat on Medium for very short bursts (a second or two at a time), until warm to touch but not melted. When the chocolate is warm, use a vegetable peeler to peel down the side of the chocolate bar to form curls. (Alternatively you can buy white chocolate curls from decorating shops and supermarkets). When the ganache has cooled, add a few white chocolate curls to the top of each cake.

CHOCOLATE GANACHE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Combine the cocoa powder and 1/4 cup water in a small bowl until smooth; set aside. Put the unsweetened chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted; set aside and let cool.
• Sift the flour and baking soda into a large bowl; stir in the salt. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium speed until smooth. Beat in the eggs, one at a time, until combined. Reduce the mixer speed to low and add the cocoa mixture and the melted chocolate; mix until combined. Beat in the flour mixture in two batches, alternating with the milk in two batches, until combined. Beat in the liqueur.
• Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the ganache: Combine the semisweet chocolate, 1 cup heavy cream and the salt in a heatproof bowl set over a pan of simmering water; stir until melted and smooth, about 8 minutes. Remove the bowl from the saucepan and set aside until the ganache is cool and thick (but not hard), about 1 hour.
• Beat the remaining 1/3 cup heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form. Fold in 1/4 cup of the cooled ganache until smooth. Cut a small hole (about 1/2 inch deep) into the center of each cupcake with a paring knife; remove the cake. Use a small measuring spoon to fill the hole with the chocolate whipped cream.
• Beat the remaining ganache with a mixer on medium speed until light and fluffy, 3 to 5 minutes. (Be careful not to overbeat or the ganache will become grainy.) Transfer the whipped ganache to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top with shaved white chocolate.

DARK CHOCOLATE CUPCAKES WITH WHIPPED CHOCOLATE GANACHE

Steps:

• Preheat your oven to 350F.
• Combine dry ingredients up to sugar in a medium sized bowl. In another bowl, whisk together the butter, melted chocolate, egg, coffee, milk, and vanilla.
• Now combine the wet with the dry by folding until just combined. Try to not over mix.
• Fill your cupcake pan with liners (about 12) and bake for 12-15 minutes.
• In the microwave or using a double boiler, melt the chocolate chips with 1 cup heavy cream and vanilla.
• Once combined and deliciously smooth, put in the fridge to firm up.
• After about an hour or two, remove firmed chocolate ganache and spoon into your mixing bowl with a paddle attachment.
• Whip until peaks form. About 5 minutes.
• Fill piping bag with whichever tip you desire and go to town!

CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees. Place cupcake liners in a cupcake tin.
• Use a mixer to cream together butter and sugar until fluffy. Beat in eggs one at a time. Scrape down the sides of the bowl after adding each egg. Beat in the vanilla.
• Sift together flour, baking powder, salt and cocoa powder. Beat half of the flour mixture into the wet mixture.
• Beat in half of the milk. Beat in remaining dry ingredients. Beat in the rest of the milk. Beat in the boiling water.
• Fill cupcake tins 2/3 of the way full.
• Bake for 15 - 20 minutes or until a toothpick inserted comes out with a few crumbs on it. Allow cupcakes to cool for a few minutes in the tin.
• Transfer cupcakes to a cooling rack to cool completely.
• Once the cupcakes are cool, make the ganache by heating the heavy cream in a saucepan just until simmering. Place the chocolate chips in a bowl you can easily pour from (I used my 4 cup measuring cup). Pour the hot cream over the top. Make sure all of the chocolate is submerged in the cream. Let stand for two minutes.
• Gently whisk the chocolate and cream together until the chocolate has melted and the mixture has a glossy look to it.
• Spoon the ganache over the top of the cooled cupcakes. Sprinkle with sprinkles if using. Once the ganache hardens, serve.