Vanilla Whipped Cream Filled Chocolate Cupcakes with Chocolate Ganache Frosting

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Make the ganache first: put the chocolate in a microwave-safe bowl. Heat the cream until hot but not boiling, then pour it over the chocolate and shake the bowl so all the chocolate is submerged.
2. Leave it for 7 minutes without covering. Stir with a spatula until smooth (about 1 minute). If small unmelted lumps remain, microwave for 20 seconds and stir again, repeating as needed.
3. Chill the ganache for 2 hours until it is like peanut butter spread, or refrigerate longer and let it soften on the counter for 15–20 minutes.
4. Preheat the oven to 180°C (350°F), fan-forced 160°C. Line a 12-hole muffin tin with liners.
5. Whisk the flour, cocoa, baking powder, baking soda and salt in a large bowl. In another bowl, whisk the brown sugar, eggs, oil, milk, vanilla and vinegar until combined.
6. Dissolve the coffee granules in the hot water.
7. Pour the wet mixture into the dry ingredients and whisk until combined. Add the coffee water and whisk again. Bang the bowl firmly on the counter three times to release air bubbles.
8. Pour the batter into a jug, then fill each liner halfway. Bake for 22 minutes, or until a toothpick inserted in the centre comes out clean.
9. Cool in the tin for 5 minutes, then move to a rack and cool for at least 1½ hours.
10. Cut a shallow cylinder-shaped hole in each cupcake, leaving a 1.25 cm (½ inch) border, and scoop out the cake. Trim the removed cake to make a 1 cm (0.4 inch) thick lid, keeping each lid with its cupcake.
11. Beat the cream cheese, vanilla and caster sugar on high for 1 minute until soft. Add the cream and beat to firm peaks.
12. Spoon the cream into each cavity, filling as much as possible without it oozing out, then press the lid on so it sits flush.
13. Spoon a very heaped tablespoon of ganache on top and spread it. Decorate as you like.

Summarized from RecipeTin Eats's video. Watch it for the details.

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