... I had this idea....I love chocolate truffles, and anything with ganache really...why not make a ganache filled cupcake...."truffle cupcake"?
So I used this recipe for chocolate cupcakes:
- 1/4 cup (2 ounces) unsalted butter, room temperature
- 1 cup (7 ounces) sugar
- 2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that isn't flavored and doesn't contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.)
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
- 2 teaspoons vanilla extract
- 1/3 cup (2 3/4 ounce) full-fat sour cream
- 1 cup (5 ounces) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
- 1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup.
Follow the hyperlink for the instructions...
For the ganache filling: I used 3/4 of a cup of heavy cream and a tablespoon of butter and brought that to a simmer, and poured it over 1 oz of 60% cacao chocolate, 1oz of semi sweet chocolate, and two handfuls of milk chocolate chips(you want about 5 or 6 oz of chocolate in total)....I used ghiradeli brand for all my chocolate...they are one of the few brands that does still use real vanilla and just seem to have overall better flavor than Hershey's or Nestle(and they are the only other brands readily carried at my local grocery stores). Of you want to use a pricey Godiva, go for it....I just think the quality of the chocolate is important! Now, mix this warm cream/butter with the chocolate until smooth and set it aside. Microwave it for ten seconds if it doesn't get smooth...but it should!
When the cupcakes are done, let them cool for about fifteen minutes...this is often a good time to make the ganache.
Then, I took a paring knife and cut little circles into the tops of the cupcakes and took out the "core" of them. Don't go all the way do to the bottom though...you still want some bottom to the cupcake.
Then I put about half the ganache into a ziplock bag and cut a tiny hole out of the corner, and poured the ganache into the prepped cupcakes. If you overfill them a tad, that is ok...it settles a little I'm the next stage.
This is where it gets time consuming. You need to refrigerate the cupcakes at least an hour to let the ganache settle and firm up....otherwise, you won't be able to frost them. I chilled them overnight, so all I had to do was frost them the morning of the event I took them too!
Then, for the frosting:
1/4 cup of heavy whipping cream - simmering
1/4 cup of high quality ghiradeli white chocolate chips
1 stick of softened butter
4 cups of confectioners sugar
Vanilla bean ppwder(optional)
A few tablespoons of cold whipping cream.
I put the chips in my mixer and poured the simmering cream over them and mixed it on low for about a minute. Scrape down the bowl if needed and mix some more...it should be pretty smooth. Then add the stick of butter. Mix until well combined! Then add the four cups of sugar, vanilla bean powder and mix...it will not look quite right...and might just become an ugly white lump in your mixer...slowly add the cold cream as needed, until it whips nicely. I piped my frosting, so it needed to be firm to hold shape, but soft enough to pipe. If it gets too soft, add a bit more sugar.
I just piped the frosting in little flowers on top, and sprinkled a pinch of espresso powder to garnish on the frosting.
The white chocolate frosting doesn't melt into a blob of butter cream when warmed either. I left these in the car on a hot Fl day for over an hour, and the ganache became like a lava cake, but the frosting held it's form really well.
These cupcakes were a hit at the bridal shower I took them to....super tasty, impressive, and worth all the effort. I hope you enjoy them!
Happy baking,
Becca H.
