Friday, February 20, 2015

Chocolate Cupcakes with Whipped Chocolate Ganache Frosting

Boy, do I love me a good chocolate cupcake! Chocolate ANYTHING, is my absolute WEAKNESS, and this recipe doesn't disappoint! It has the perfect chocolate flavor, it's moist, and the frosting is light, fluffy, and not overly sweet. I've had people tell me that they usually scrape off the frosting, but with this one, they devour it all in minutes!

Still not a believer?

Make some today, and see for yourself. And if you still don't like it, I will pay you...


Just kidding, but I promise that you will love it! :)

1 3/4 cups all-purpose flour

1 3/4 cup of sugar

3/4 cup HERSHEY'S Cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water (may sub for half a cup of freshly brewed, strong coffee)

2 cups of heavy cream

16 ounces of good semi sweet chocolate chips

pinch of kosher salt

2 teaspoons of vanilla extract


Preheat oven to 350°F. Line 2 muffin pans with cupcake liners. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Using an ice cream scoop, pour batter into prepared pans, filling each 2/3 full. Bake for about 20 minutes, or until toothpick inserted in center comes out clean. Remove and allow for them to cool completely before frosting.

1. Place your chocolate chips into a large, heatproof mixing bowl and add a pinch of kosher salt.
2. Pour your heavy cream into a saucepan and bring it to a quick rolling boil. DO NOT LET THIS MIXTURE BOIL OVER.
3. Pour your cream over your chocolate chips, and allow it to sit in the hot cream for 5 minutes. DO NOT STIR.
4. After 5 minutes, using a wire whisk, gently begin to whisk your chocolate chips with the cream until nice and smooth.
5. Stir in your vanilla extract.
6. Allow your ganache to sit out at room temp for at least 3 hours before whipping. DO NOT REFRIGERATE (unless you're trying to make truffles) :)
7. Place your ganache into your stand mixer (or you may use a hand mixer), and with your balloon wire whisk, beat on high for several minutes (about 4-5 minutes) until fluffy, and light in color.
8. Frost onto cooled cupcakes.

*The cake portion of this recipe was adapted from here.

-This frosting is very light and will not be completely firm at room temp. If you would like a more firmer frosting, feel free to refrigerate your FROSTED cupcakes into the fridge for up to an hour, or until firm to your liking. You may also try reducing the amount of heavy cream used in the recipe instead. :)

-You may use this recipe as a chocolate ganache to pour over your finished cakes. To add a bit of a shine, try adding in 2 Tablespoons of light corn syrup and 2 Tablespoons of softened butter while whisking.

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