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