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Volume III
October 18, 2013

Weekly Home / Cook'n & Eat'n


Chocolate Ganache-filled Cupcakes

By Sydney Hill

Ganache is heavenly. Put it in a cupcake and you can't go wrong. If you haven't had ganache before, it is a gourmet, tasty chocolate. But don't worry about the word "gourmet", it's so easy to make! There's only two ingredients! And if the cupcake recipe is scaring you, go ahead and just use a cake mix, I think they'd still be just as good. And admire the beautiful picture. I made some and was going to just take a picture, but mine left something to be desired. So I just pictured these pretty cupcakes. Enjoy them!

Chocolate Ganache-filled Cupcakes

Serving size: 10
Calories per serving: 915

2 cups flour
1 1/2 cups sugar
2/3 cup Hershey's unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
1 1/3 cups water
1 cup real or light mayonnaise
1 cup heavy cream
2 cups semisweet chocolate chips
1 pint whipping cream
1/2 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium bowl, combine flour, cocoa, soda & powder, set aside.
In a large bowl with mixer at high speed, beat eggs, sugar & vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth & creamy. If at a high altitude, do not beat, just mix until combined. Reduce speed to low; beat in mayonnaise till well blended. Add flour mixture in 4 additions alternately with water, beginning & ending with flour mixture.

Bake 15 minutes or until cake springs back when touched lightly in center. Makes 24 cupcakes with a little batter left over if you fill them 2/3 full. Or fill 1/2 full and make some minis

For Ganache:  Heat 1 cup heavy cream in the microwave for 1-2 minutes until quite hot but not boiling.  Then stir in 2 cups semi-sweet chocolate chips until the chips melt and all the lumps are gone.  Ganauche will be quite thin at first but it sets ups after a few minutes.  While it's still warm, fill up a pastry bag and squirt some in the centers of the cupcakes.  Then spread a thin layer on the top as frosting.   Let the cupcakes rest for 15 minutes or so.

For Frosting: whip a pint of whipping cream (may need more depending on how much you want on each cupcake) till it is quite firm.  Add 1/2 cup sugar and 1 tsp. vanilla. Pipe onto each cupcake with a large, jagged edged tip (or whatever you like) to make a generous mound and sprinkle with chocolate sprinkles or top with a fresh raspberry.  Keep refrigerated for storage.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Sydney Hill
Weekly Newsletter Contributer since 2012

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