DARK CHOCOLATE GANACHE CUPCAKES

Soft, silky and fudgy. These are the three particularities that we, chocolate enthusiasts seek. Unlike popular opinion, similar to these dark chocolate ganache cupcakes, we are easy to please.

Dark chocolate ganache cupcakes easily top the list of easy, yet super delectable fudgy chocolate desserts. These cupcakes are soft, spongy and light, topped with a silky dark chocolate ganache amalgamating into a; delicious, fudgy, chocolate dessert.

The chocolate cupcakes are pretty easy to make. In a recipe overrun, simply mix all wet ingredients including sugar then add dry ingredients, and mix to combine. I would say the unique ingredients are instant coffee powder and alkalized cocoa powder which work to enhance the unique chocolate flavour, and rich dark colour in the cupcakes.

The dark chocolate ganache is made simply with dark chocolate, heavy cream, butter and glucose syrup( find exact measurements in the recipe card below). Mix heavy cream with glucose syrup in a small pan then, bring to a simmer. Pour the hot mixture over finely chopped chocolate. Stir until the chocolate fully melts. Add butter, and a pinch of salt and mix with a hand mixer to emulsify Set aside to cool until thick.

Dark chocolate ganache cupcakes; A recipe run-through

  • Start with the chocolate ganache. Finely chop the dark chocolate and put into a bowl.
  • Put the heavy cream and glucose syrup in a pan and bring to a simmer.
  • Pour over the chocolate, and mix until the chocolate fully melts. Add butter then, thoroughly mix using a hand blender. Although optional, mixing ganache with a hand blender emulsifies the mixture improving texture and taste. Set aside to cool.
  • Make the chocolate cupcakes. Mix wet ingredients until combined.
  • Add dry ingredients and mix to combine.
  • Pour cupcake batter into a cupcake pan lined with cupcake liners. Bake until the cupcakes are fully done, (a skewer inserted should come off clean). Remove and set aside to cool.

  • Frost and serve. Fill chocolate ganache into a cupcake piping bag with a cupcake tip. Pipe ganache on each cupcake and serve.

Notes

  • The percentage of cocoa powder in chocolate will affect the ganache texture. Chocolate with a higher cocoa percentage will yield a more stiff ganache and vice versa.
  • The ganache can also be prepared overnight and kept refrigerated. When ready to use, place the ganache into a glass bowl, then place the bowl over simmering water. Stir occasionally until it becomes soft. Afterwards, remove and set aside to cool and thicken at room temperature before using.
  • Alkalized cocoa powder yields rich dark chocolate colour white also improving the flavour of the cupcakes.

Recommended Tools and Equipment

Hand Mixer

Cupcake pan

Cupcake liners

Mixing Bowl

Related Recipes

  1. Homemade glucose syrup
  2. Chocolate loaf cake
  3. Easy chocolate cupcakes with condensed milk buttercream
  4. Chocolate caramel sheet cake

DARK CHOCOLATE GANACHE CUPCAKES

Recipe by winnieCourse: DessertDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Resting Time

30

minutes

Ingredients

  • Chocolate Cupcakes
  • 150 gm all-purpose flour

  • 40 gm alkalized cocoa powder

  • 100 ml vegetable oil

  • 170 gm granulated sugar

  • 2 eggs

  • 120 ml milk

  • 2 tsp coffee instant coffee powder

  • 100 ml hot coffee

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1 tsp vanilla extract

  • Dark Chocolate Ganache
  • 250 gm dark chocolate

  • 200 ml heavy cream

  • 50 gm unsalted butter

  • 20 gm invert sugar

  • Pinch of salt

Directions

  • Chocolate Ganache. Finely chop dark compound chocolate and add to a medium-sized bowl.

    Mix glucose syrup and heavy cream then, bring to a simmer. Pour hot cream over the chocolate, and mix until the chocolate fully melts.

    Add butter, and a pinch of salt and completely mix with a hand blender until emulsified.
  • Set the chocolate ganache aside to cool at room temperature until thick (20-25 minutes)
  • Chocolate cupcakes. In a bowl, mix eggs, vanilla extract, sugar, oil, and milk just until combined.
    Add sifted flour, alkalized cocoa powder, baking powder, baking soda and instant coffee powder. Mix until combined.
  • Gradually pour in hot coffee into the cupcake batter and mix until combined.
    Line the cupcake baking tray with a cupcake wrapper.
    Put chocolate batter into each cupcake cup up to 1/2 full. Bake in an oven for 20 minutes at 170C or until a toothpick or skewer inserted comes out clean.
  • Fit a cupcake piping bag with a frosting tip and fill with the chocolate ganache. Pipe ganache on each cupcake and serve.

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