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Chocolate Cupcakes with Ganache Filling & Pink Buttercream
Ingredients
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Cupcakes
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2 cups sugar
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1 3/4 cups all-purpose flour
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3/4 cup cocoa powder
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1 1/2 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp salt
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1 cup milk
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1 3/4 sticks butter, softened
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2 eggs
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2 tsp vanilla extract
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3/4 cup boiling water
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Chocolate Ganache Filling
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1 cup 72% chocolate chips
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1 cup whipping cream
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Pink-Tinted Buttercream
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1/2 cup butter, softened
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2 cups confectioners’ sugar
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1 tsp vanilla extract
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2 tbsp milk
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Pink food coloring
Method
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CUPCAKES
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Preheat oven to 350°F and line muffin tins with cupcake liners and lightly spray with pan spray.
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In a large bowl, whisk together sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
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Add the milk and softened butter. Mix on medium speed for 2 minutes.
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Add the eggs and vanilla extract. Beat another 2 minutes until smooth.
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Carefully stir in the boiling water. Batter will be thin.
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Fill cupcake liners halfway.
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Bake until tops spring back when lightly touched, about 18-22 minutes. Cool completely.
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CHOCOLATE GANACHE FILLING
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Place chocolate chips in a heatproof bowl.
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Heat whipping cream until it just begins to boil.
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Pour cream over chocolate and let sit 2 minutes.
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Whisk until smooth and glossy.
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Chill in the refrigerator for 20-30 minutes or until firm.
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Using a teaspoon measuring spoon, cut a small core from each cupcake and fill with ganache.
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PINK-TINTED BUTTERCREAM
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Beat softened butter until fluffy.
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Add confectioners’ sugar gradually, mixing on low.
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Add vanilla and milk; whip until smooth.
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Tint with pink food coloring to desired color.
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Pipe onto filled cupcakes.