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Whipped Chocolate Ganache Cupcakes

Whipped Chocolate Ganache Cupcakes

These whipped chocolate ganache cupcakes are rich, moist, and filled with a silky chocolate centre, then topped with light, whipped ganache frosting.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine International
Servings 24 cupcakes
Calories 250 kcal

Equipment

  • Mixing bowls (heatproof large and medium)
  • Whisk or electric hand mixer
  • spatula
  • sieve
  • measuring cups and spoons
  • Cupcake trays (2 standard 12-hole trays)
  • Cupcake liners
  • Saucepan or microwave-safe bowl
  • Wire cooling rack
  • Knife or cupcake corer
  • Piping bag and nozzle (optional)

Ingredients
  

Chocolate Cupcakes

  • 5 eggs eggs
  • 1.75 cups white granulated sugar
  • 1 cup vegetable oil (sunflower)
  • 1.5 cups cocoa powder
  • 1.75 cups boiling water
  • 2 cups cake flour
  • 20 ml baking powder
  • 10 ml vanilla essence
  • 0.5 teaspoon salt

Chocolate Ganache

  • 250 ml fresh cream
  • 500 g milk chocolate

Instructions
 

Chocolate Cupcakes

  • Preheat oven to 180°C. Grease two 12-hole cupcake trays and line with cupcake liners.
  • Whisk eggs and sugar in a large bowl until pale, thick, and fluffy.
  • Add vanilla essence and oil. Mix until fully combined.
  • Sift together cake flour, baking powder, and salt. Fold gently into the wet mixture until just combined. Do not overmix.
  • Dissolve cocoa powder in boiling water. Add gradually to the batter, folding gently until smooth and glossy.
  • Divide batter evenly into cupcake liners, filling each ¾ full.
  • Bake for 15–20 minutes, or until a toothpick inserted in the centre comes out clean.
  • Cool in the tray for 10 minutes, then transfer to a wire rack. Cool completely before filling and frosting.

Milk Chocolate Ganache

  • Place finely chopped milk chocolate in a large heatproof bowl.
  • Heat cream until hot but not boiling. Pour over chocolate and let sit for 2–3 minutes.
  • Stir slowly from the centre outwards until completely smooth and glossy.
  • Divide ganache into two portions — ⅓ for filling, ⅔ for frosting.
  • Chill the smaller portion for 30–45 minutes until thickened but soft.
  • Chill the larger portion for about an hour until firm, then whip with an electric mixer for 2–3 minutes until light and fluffy.

Assemble

  • Core each cooled cupcake and fill with the thickened ganache.
  • Pipe or spread whipped ganache on top of each cupcake.
  • Serve at room temperature.

Notes

Using oil instead of butter helps keep the cake soft for longer, while hot water enhances the chocolate flavor and creates a tender crumb. Don’t overmix the batter to keep the cake light and fluffy. Cupcakes must be completely cool before filling and frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 130mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 2mg
Keyword baking, Chocolate, cupcakes, Dessert, ganache, Whipped Chocolate Ganache Cupcakes
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