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Chocolate Cupcakes with Ganache Filling
Chocolate Cupcakes with Ganache Filling pictures (1 of 5)

How time flies. Baby G turns two today. It was just like yesterday when he was born, so adorable and fragile. He has grown so much and he is like a little man now. In the past two years, he has given us so much laughter and sweet memories. Every night, as he falls asleep, I look at his angelic face and can’t help but smile contentedly. That’s my happiest moment each day…well, if you are a mother, I am sure you know the warm fuzzy feeling that no one else could give you, but the love for your children.

Anyway. I digress.

Chocolate Cupcakes with Ganache Filling

Baby G goes to a day care in the day, and he told me that he has three girlfriends at school: Sydney, Grace and Stella, and that Sydney is his favorite. Isn’t that funny? Anyway, I wanted him to celebrate his birthday with his friends there, so I made these chocolate cupcakes with ganache filling for his birthday party tomorrow. All kids love chocolate, and with frosting and sprinkles, I am sure all the kids would love these cupcakes. And I already know that he is going to score big with his three “girlfriends.” Haha.

Happy birthday my little prince. You will always be my little baby!

RECIPE HERE: Chocolate Cupcakes
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Chocolate Cupcakes with Ganache Filling

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Chocolate Cupcakes with Ganache Filling Recipe

Adapted from Bakericious
Make 12 cupcakes | Prep Time: 20 minutes | Cook Time: 18-20 minutes

Ingredients:

Ganache Filling

3 ounces (85g) bittersweet chocolate, finely chopped
1/4 cup (60ml) heavy cream
1 tablespoon confectioners’ sugar

Chocolate Cupcakes

3 ounces (85g) bittersweet chocolate, finely chopped
1/3 cup (28g) cocoa powder
3/4 cup (180 ml) hot water
2 teaspoons instant coffee powder
3/4 cup (115g) bread flour
3/4 cup (147g) baking sugar
1/2 teaspoon 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 cup (226.5g) unsalted butter, room temperature
3-4 cups (375g – 500g) confectioners’ sugar, sifted
2 teaspoons vanilla extract
1-2 tablespoons milk

Sprinkles for decoration

Method:

Ganache Filling

Combine all three ingredients for the Ganache Filling in a bowl. Double boil the chocolate mixture. Whisk the mixture until smooth. Remove from the double boiler and chill in the refrigerator for not more than 25 minutes.

Chocolate Cupcakes

Mix the bittersweet chocolate with the cocoa powder in a bowl. In a cup, pour 3/4 cup of hot water into the instant coffee powder. Slowly add the coffee into the chocolate mixture and whisk until smooth. Chill in the refrigerator for 20 minutes.

Pre-heat the oven to 350°F. Sift the bread flour, sugar, salt and baking soda in a bowl. Set aside.

Use a new bowl and beat the oil, eggs, white vinegar and vanilla extract together. Slowly add in the chocolate-coffee mixture. Whisk well.

Next, add in the sifted ingredients 2-3 tablespoons each time and whisk until smooth. Divide the batter evenly among the cupcake liners. Drop in a rounded teaspoon of the Ganache Filling into the center of each cupcake batter. Bake the cupcakes for 15-18 minutes until firm to touch.

Vanilla Buttercream Frosting

Use a mixer with a paddle attachment and beat the butter until soft and fluffy at medium speed. Slowly pour in 3 cups of confectioners’ sugar, 1 cup at a time and mix well. Then add the vanilla extract and 1 tablespoon heavy cream while mixing for another 2-3 minutes.

Adjust the icing stiffness accordingly. Add additional 1 tablespoon of heavy cream if the icing consistency is too stiff or 1/2 cup of confectioners’ sugar if the icing is too thin.

Cook’s Note:

Alternate method to melt the Ganache Filling is to use the microwave. Combine all ingredients in a microwave-safe bowl and heat on high for 20-30 seconds. Whisk until smooth. Chill in the refrigerator for no longer than 25 minutes.

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