After discovering that I can pipe chocolate ganache into a frosting, I spent some time practicing frosting cupcakes with chocolate ganache. I used Hershey’s chocolate cake recipe for the cupcakes. For the frosting, I used a dark chocolate to make the ganache. The combination was intensely chocolate. A little too sweet for me, but probably perfect for chocolate lovers.
I saw some recipes recently for chocolate cupcakes that were similar to these, but also included a chocolate filling inside the cupcake. I like chocolate, but I don’t think I could handle that much chocolate. I think maybe I might cut down on the amount of frosting I pipe on these next time.
Chocolate Cupcakes with Chocolate Ganache Frosting
Ingredients
For the Cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa natural
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Ganache
- 1 cup heavy cream
- 8 oz dark chocolate chopped
Instructions
How to Make the Cupcakes
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Or, to make cupcakes, line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Fill muffin cups 2/3 full with batter.
- Bake 22 to 25 minutes. Cool completely before frosting.
How to Make the Ganache
- Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
- Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
- Let ganache cool and set before putting it in a piping bag and frosting cupcakes.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
How long to let the ganache cool and set before piping?? Making these cupcakes today, would love to hear back from you.. thanks 🙂
I would suggest sticking it in the fridge for about 20-30 minutes to firm it up before piping. Hope you enjoy them!
Tried this recipe great! But my cake sticks to the pan even though I line it with butter and it’s a non stick pan… What could the problem be?
I’m not quite sure..usually I spray with pam and it’s fine. Though for these, I always use cupcake liners.
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I’m glad you liked them. I enjoy this recipe as well.
Best chocolate cupcakes I’ve ever made or eaten. Seriously!!
Also, thanks for the note that the batter will be thin!
Thanks! I enjoy this better than regular choc frosting.
yum looks good! i’ll have to try the ganache recipe soon!