Save my name, email, and website in this browser for the next time I comment. COPYRIGHT 2020 BEYOND FROSTING, ALL RIGHTS RESERVED. After making the frosting, you’ll remove the center’s of the cupcakes. Originally posted 3/25/2015, updated 9/6/2020. You should fill the top half of the cupcake, meaning when removing the center, do not go more than ¾ of the way into the center, otherwise your cupcake will lose the structure. Hi, l love your cupcakes and cakes looking forward to try the recipe of chocolate cupcakes now do you add hot water to barter or you wait to cool. It has both melted chocolate and cocoa powder for that extra punch of chocolate flavor. Add about half of the powdered sugar and mix until smooth and well combined. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. Add the mixture to the cake batter and mix until well combined. These Moist Chocolate Cupcakes are filled with a smooth chocolate ganache and topped with chocolate buttercream! You could even refrigerate it, if you wanted to make it a little ahead. Set aside to cool until at least room temperature. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting. 12. You’ll want to let it cool to at least room temperature, so that it stays in place when you fill the cupcakes later. Chocolate Cupcakes with Ganache Filling Printable Recipe Ganache Filling 2 ounces bittersweet chocolate, chopped fine 1/4 cup heavy cream 1 tablespoon confectioners' sugar Chocolate Cupcakes 3 ounces bittersweet chocolate, chopped fine 1/3 cup Dutch-processed cocoa 3/4 cup hot, strong-brewed coffee 3/4 cup bread flour 3/4 cup granulated sugar 1/2 teaspoon table salt 1/2 … During Christmas in my old bakeshop, the chocolate Christmas Tree topped Baileys cupcakes filled with chocolate ganache always sold out in minutes flat. Bring on the sugar! Next mix in the sour cream and beat until well combined. If you have a cupcake corer, you can use that. Guinness Chocolate Cupcakes 3. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. I use a sieve instead of my sifter. 14. In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Allow the chocolate to cool before filling and it will slightly thicken as it cools. These German Chocolate Cupcakes are a chocolate lovers dream; a coconut lovers dream; a caramel … Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. 9. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. To fill a cupcake with ganache (or any other filling), there are a couple ways you can hollow out the center of the cupcake. You might also call them Chocolate Blackout Cupcakes or Death by Chocolate Cupcakes. Chocolate ganache is a type of chocolate crème which tastes wonderful in layer cakes and cakes with fondant. 20. To add the ganache filling to the cupcake, I suggest using a piping bag or Ziploc bag. You might also find it helpful to remix the batter when you get towards the bottom where the extra oil and eggs like to hang out. Add butter and sugar to a large mixing bowl and cream together on medium speed until light in color and fluffy, about 3-4 minutes. Add the butter to a large mixer bowl and beat until smooth and creamy. A Decadent Sweet Treat! Super moist, rich, chocolaty German Chocolate Cupcakes brimming with Chocolate Ganache all topped with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! My recipe calls for light sour cream, but if you can only find regular sour cream, that will work. 4. You could melt it over a pot of boiling water with a heat proof bowl, similar to a double boiler. By Lindsey Farr. The coffee flavor simply enhances the chocolate flavor of this cake. Directions: Cake: Line a cupcake pan with paper liners. Bake at 350°F for 14-16 minutes. More About Me, Hi! Alternate adding half the dry ingredients with half of the wet ingredients which allows the dry ingredients to combine in the batter without over mixing. To make the chocolate ganache, you’ll just add your chocolate chips to a bowl, heat the cream and then pour the cream over the chocolate. You could also refrigerate it until cold. Oh, and mint chip ice cream! Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 min. Chocolate, chocolate and more chocolate – that’s what’s in these lovely cupcakes. Set aside to cool. Combine the cocoa powder, vanilla and water and stir until combined. 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