If there’s one thing I know about food blogging, it’s that people love chocolate. And If there’s one thing I know about myself, it’s that I love chocolate. Rich, dark chocolate. So dark it’s healthy. At least that’s what I tell myself. But somehow, I have yet to post a chocolate cake. Sometimes things get consumed before I get ahold of a camera. And we all know a post without a picture is no bueno. This, however, is bueno. Muy bueno.
And they’re perfect for a celebration. I made these for our friends celebrating their 5th wedding anniversary. But they’ll taste just as good at a birthday party or for your weekly cupcake craving. No lie, my husband asks if I’m making cupcakes once a week. All but a couple times a year, I have to tell him no. That poor deprived boy.
Wait a minute. Did I mention they’re filled with ganache?! Guh-nosh! And topped with light and fluffy italian meringue buttercream?! That sounds like heaven wrapped in a paper liner. And if I’m not mistaken, even the cupcake is smiling inside. Therefore, happiness must be found in chocolate. I guess this means I’ll be posting about chocolate again this week. It’s only fair.
Chocolate Ganche Cupcakes
makes 24 cupcakes; recipe from Cake Love
DRY
1 1/4 c. + 2 tbsp. unbleached all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. sea salt
LIQUID
1 c. half and half
1 tbsp. vanilla extract
CREAMING
1 1/2 sticks unsalted butter, room temp
1 3/4 c. extra-fine granulated sugar
4 large eggs
1. Preheat oven to 350º. Set rack in the middle of the oven.
2. Set out ingredients and equipment. Sift flour. Measure dry ingredients into separate mixing bowl. Add flour and whisk together. Measure liquid ingredients into a separate bowl and set aside. Place butter and sugar in bowl of standing mixer. Crack eggs into a separate bowl and set aside.
3. In the bowl of a standing mixer fitted with paddle attachment, cream together the butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.)
4. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.
5. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This should take a total of about 60 seconds.
6. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
7. Line cupcake pan with paper liners.Fill cupcake liners with batter using a 2-ounce trigger release ice-cream scoop.
9. Bake for 22 minutes. When the skewer shows a touch of crumbs or comes out clean, the cupcakes is done.
10. Cool cupcakes for 5 minutes before removing from the pan. Allow to cool completely before assembling.
Ganache
3/4 c. 60% bittersweet chocolate pistoles
1/2 c. heavy cream
1. While cupcakes cool, prepare ganche.
2. In a 2-quart, heavy-bottomed saucepan, bring the cream to a light simmer over medium heat.
3. Meanwhile, measure the chocolate and place it in a heat resistant bowl.
4. Once the cream reaches a light simmer, pour it over the chocolate. Wait about 10 seconds for the cream to work its way into all of the crevices of chocolate, then whisk to combine.
5. Let the ganche cool for at least 20 minutes before using. It will begin to thicken.
To assemble
1. Make Italian Meringue Buttercream. Never made it before? Watch this video for all the tips and tricks.
2. Cut a cone out of each cupcake as you would cut the stem out of a strawberry. Reserve the cake.
3. Fill cupcakes with about 1 tablespoon of ganache. Place in freezer for 5 minutes to allow ganache to harden a bit.
4. Place the leftover cake back in each cupcake.
5. Use a 2-ounce trigger release ice-cream scoop to ice each cupcake. Fill scoop completely and release.
6. To garnish, sprinkle with shaved dark chocolate.
7. Refrigerate cupcakes. Serve at room temperature. Eat and be merry!
Can we be neighbors? I don’t have time to bake cupcakes like this, but I would like to eat them.
You won’t believe this. But up until a few months ago, I didn’t care for chocolate at all. Cookies, cakes, brownies, you name it – I could pass them up at parties, dessert menus, and late night study sessions without a second thought. I must have been a late bloomer because these days the most important item in my whole foods basket is a bar of vegan endangered species chocolate. Oy. These look insanely good. Shaun is deeply deprived in the cupcake department, he’s probably OD’d on carrot scones. I should make these for him as a surprise
WOW. I was waiting for this recipe! Must give this a try soon. I was recently craving chocolate cupcakes and ended up making a chocolate “crazy cake” on Saturday. That fixed my craving… but only temporarily. I really want a ganache filled cupcake, exactly like yours, with a big scoop of fluffy joy on top! Nothing less will do!
Dark, rich and moist! Delicious I say.
They are beautiful!
Let me go ahead and unhinge my jaw so you can proceed to shove them right down my throat.
Please and thank you.
Ooh, I want one of those cupcakes right now. Can you teleport one over here?
These look amazing! I could go for one or two right now:)
mmmmm these look simply perfect! That frosting is oh so pretty and the cross section is just pure temptation! Gorgeous
I wish I could teleport one to each of you….or you could come to Chicago
they are so cute and they sound delicious!
Yum! First food photo of the morning and now I will be craving chocolate all day long! These look decadent.
These cupcakes look perfect – I could *really* go for one right now!
I’ll take a batch please! These look amazing and I love the piled high buttercream on top! Mmmm!
Are these OK to make the night before? If so, what is the best way to store them overnight?
For sure! I’d store them in an airtight container in the fridge. To be honest, I’ve stored mine uncover in the fridge out of sheer laziness and they still taste good but I wouldn’t recommend it.
My birthday is in 2 days… just sayin.
WOW, that frosting on top is to die for!!!
Ugh! They look too good – that frosting looks like a scoop of ice cream
Wow! These cupcakes look incredible!! And you have a gorgeous blog. I’m glad I stumbled across it.
Going to try this recipe tomorrow…cross your fingers
Wow- I don’t even have a word for how good these look! ganache + cupcakes can never disappoint =D
I was wondering what chocolate pistols are? I can’t seem to find out online, what would be a good substitute if it is something obscure ?
Regular ole semi-sweet or bittersweet chocolate chips will work just great! Pistoles are usually larger in size. Sometimes I can find them at Whole Foods.