Sunday, January 12, 2014

Chocolate Ganache Filled Chocolate Cupcakes with Chocolate Buttercream

I have died and gone to chocolate heaven.  That is what I thought when I tried these cupcakes.  My mother's birthday was a few weeks ago and I decided to make these after looking for a good cupcake recipe.  These cupcakes are really special.  The kind that say, "I love you so much that I took a whole day and used 3,981 pounds of chocolate to make these for you."

This is hands down the best frosting I've ever tried... or made for that matter.  It is beautifully smooth, shiny and so easy to make.  The funny thing is that I actually hate frosting.  Not all frostings but the sugary grocery store frostings that leave a film of gunk on the roof of you mouth. Yuck!  I've always liked a good cream cheese frosting or whipped cream frosting but I'm very picky about buttercream.  I actually had some of this leftover and my friend Allison and I just piped it out on to a plate and ate some with a spoon.  I'm not proud but it was just too irresistible.

Just when you think that the cake component could't get any more chocolate-y, you take a bite and your teeth sink into the lovely surprise of the ganache filling.  Heavenly I tell you... heavenly.

Making baked goods from scratch really does make a world of a difference.  Forget about those cake mixes and tubs of premade frosting.  If you are going to splurge, you might as well do it right.  

First make the ganache filling

After it has melted together, let it set in the fridge

Time for the cupcakes.  Pour the coffee over the chocolate and cocoa.

Whisk until smooth.

Get the dry ingredients ready.

Then the wet.

You will add this to the cooled chocolate mixture first.

This is the chocolate/cocoa/coffee mixed with the eggs.

Slowly add in the dry ingredients.

Your batter is ready.

I like to fill my tins about 2/3 of the way full.

If you haven't had enough chocolate yet...


The amount worked our perfectly for 12 cupcakes.

See how nicely they domed while baking?

Let cool.

More chocolate.  This time for the frosting.

Melt and cool.

Add butter and powdered sugar to the food processor.

Then cocoa.

Then salt.

Pulse to combine.

Add the corn syrup. I know, I know...  not remotely good for you but it really makes this frosting over the top.


And the cooled chocolate. Pulse to combine.

Just look at that.  Seriously?  I want to hang this picture on my wall.

Piping this frosting is the best way to top the cupcakes.

Chocolate Ganache Filled Chocolate Cupcakes with Chocolate Buttercream
Recipe courtesy of Brown Eyed Baker
makes 12 cupcakes
Chocolate Ganache 
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces dark chocolate, melted and cooled

Finely chop the chocolate and add to a small mixing bowl.  Add the cream and powdered sugar and mix well.  Microwave for about 30 seconds then remove and whisk until smooth.  Place bowl in the refrigerator and let set for no longer than 30 minutes. 

Preheat oven to 350 degrees.  Line cupcake pan with liners and set aside. 

Add the chopped chocolate and cocoa powder to a large mixing bowl and pour the hot coffee over it.  Whisk until chocolate has melted and a smooth mixture forms.  Place in the refrigerator to cool for 20 minutes. 

Add the flour, sugar, salt and baking soda into a mixing bowl and mix together with a whisk.  Set aside.  

Remove cooled chocolate mixture from the refrigerator and mix in the oil eggs and vinegar.  Gradually add the flour mixture into the wet ingredients and with a mixer, beat until combined.   

Remove ganache from refrigerator. Using an measuring cup with a spout, evenly fill the cupcake tins with the batter.  Fill them about 2/3 the way up.  In the center of each cupcake, add one rounded teaspoon of the ganache filling.  

Bake cupcakes for about 17-19 minutes, until the cupcake springs back when touched. Remove from oven and cool for 10 minutes in the pan.  Remove from pan and cool for at least 1 hour on a wire rack.  The center of the cupcake will sink a little bit due to the ganache in the middle. 

Melt the chocolate in 30 second increments in the microwave, stirring as you go.  Set aside to cool.  In a food processor with the blade attachment, add the room temperature butter, powdered sugar, cocoa and salt.  Pulse to combine.  

Add the corn syrup and vanilla and pulse until everything is mixed.  Use a spatula to scrape the sides if needed.  Finally, add the melted, cooled chocolate and pulse until the frosting comes together.  

Fill a piping bag with the frosting and decorate the cooled cupcakes as you wish.     


  1. These photos are making my mouth water! Chocolate heaven!

    1. I can't even explain how chocolate-y these cupcakes are. Make sure you have a BIG glass of milk at arms reach!

  2. oh wow, those look delicious, I love chocolate so I am going to have to try your recipe! I linked to your site from another blog and I am glad I did, great recipes and really good instructions and pictures! I enjoyed visiting your site!

    visit my site if you get a chance, my recent post, making Crème Brûlée

    Michael :-)

    1. Thank you so much Michael! I got this recipe from the Brown Eyed Baker and they were positively sinful!

      Just checked out your site and love it! That Julia Childs quote is hilarious. I whip out my kitchen torch whenever I can... even to brown cheese. I've never made creme brulee but am going to save your recipe because it looks delicious! Thank's for stopping by!


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