Print This Recipe

Print
Chocolate Cupcakes with Whipped Ganache Frosting

Chocolate Cupcakes with Whipped Ganache Frosting

Whip the ganache as little or as long as you like, depending on how you prefer the consistency.

Martha Stewart Living, December 2011 http://www.marthastewart.com/865309/chocolate-cupcakes-whipped-ganache-frosting
3.676925
Rated
73.5385100(65)65
  • Prep Time 55 minutes
  • Total Time 3 hours, 5 minutes
  • Yield Makes about 18

Ingredients

    • 3/4 cup unsweetened Dutch-process cocoa powder
    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups sugar
    • 1 1/2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • Salt
    • 2 large eggs
    • 3/4 cup low-fat buttermilk
    • 3/4 cup warm water
    • 3 tablespoons safflower oil
    • 1 teaspoon pure vanilla extract
    • 2 batches Whipped <u>Ganache</u>

Directions

  1. Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
  2. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
  3. Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
  4. Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

Cook's Note

Unfrosted cupcakes can be stored at room temperature for up to 1 day.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.