Chocolate Cupcakes With Ganache Filling And Vanilla

Name: Chocolate Cupcakes With Ganache Filling And Vanilla Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ganache Filling; 2 ounces bittersweet chocolate, chopped fine; 1/4 cup heavy cream; 1 tablespoon confectioners' sugar; Chocolate Cupcakes; 3 ounces bittersweet chocolate, chopped fine; 1/3 cup Dutch-processed cocoa; 3/4 cup hot, strong-brewed coffee; 3/4 cup bread flour; 3/4 cup granulated sugar; 1/2 teaspoon table salt; 1/2 teaspoon baking soda; 6 tablespoons vegetable oil; 2 large eggs; 2 teaspoons white vinegar; 1 teaspoon vanilla extract; Vanilla Buttercream Frosting; 1/2 cup butter, softened; 1/4 cup shortening; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 4 cups confectioners' sugar; 2-4 tablespoons milk

Servings: persons

Ganache Filling
2 ounces bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Vanilla Buttercream Frosting
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons milk

1
For the ganache filling, place chocolate, cream, and confectioners' sugar in a small microwave-safe bowl. Cook on high power until mixture is warm to the touch, 20-30 seconds. Whisk until smooth and transfer to the refrigerator. Let stand until just chilled, no longer than 30 minutes.
2
For the cupcakes, preheat the oven to 350u00b0F and line a muffin pan with cupcake liners.
3
Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
4
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
5
Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
6
Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.
7
Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
8
For the frosting, in a large bowl beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additonal milk for desired spreading consistency.

1788

kcal

Calories

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Ganache Filling, 2 ounces bittersweet chocolate, chopped fine, 1/4 cup heavy cream, 1 tablespoon confectioners' sugar, and more.

Yes, Chocolate Cupcakes With Ganache Filling And Vanilla Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cupcakes With Ganache Filling And Vanilla Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions