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Chocolate Cupcakes with Ganache Filling & Pink Buttercream

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Ingredients

  • Cupcakes
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 1 3/4 sticks butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 3/4 cup boiling water
  • Chocolate Ganache Filling
  • 1 cup 72% chocolate chips
  • 1 cup whipping cream
  • Pink-Tinted Buttercream
  • 1/2 cup butter, softened
  • 2 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • Pink food coloring

Method

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