Chocolate Cupcake with Whipped Cream Filling, Chocolate Ganache Layer with Vanilla Buttercream
Staying out of the cold weather today with a huge mug filled with hot chocolate overflowing with marshmallows and indulging on my chocolate and cream cupcake.
Ingredients:
For Chocolate Cupcake (makes 24 cupcakes):
- 1 cup boiling hot water with 1 teaspoon King Arthur Flour Espresso powder
- 3/4 cup unsweetened Valrhona 100% cocoa powder
- 1/2 cup whole milk
- 2 teaspoon pure vanilla extract
- 2 cups cake flour, sifted
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, room temperature
- 1 1/4 cups packed dark brown sugar
- 3/4 granulated white sugar
- 4 eggs, room temperature
For Fluffy Vanilla Buttercream:
- 2 sticks unsalted butter, softened (warmer than room temperature)
- 2 3/4 cup confectioner’s sugar, sifted
- 1/3 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
For Whipped Cream:
- 2 cups of chilled heavy whipping cream
- 6 tablespoons powdered sugar
- 1 1/2 teaspoon pure vanilla extract
- 1 vanilla bean (optional)
- Pinch of salt
For Chocolate Ganache:
- 1 cup heavy cream
- 1 1/3 cup chopped chocolate chips
- 1/8 teaspoon sea salt
Directions:
For Chocolate Cupcake (makes 24 cupcakes):
- Preheat oven to 350F degrees and tin muffin tin with cupcake liners.
- In medium bowl, whisk together the boiling espresso and cocoa powder until dissolved and smooth mixture.
- Whisk in the milk and vanilla extract.
- Set cocoa mixture on side.
- In another bowl, sift together the flour, baking soda and salt and set flour mixture on the side.
- In the bowl with mixer with paddle attachment, mix the butter, white and dark brown sugar together at medium speed until the mixture is light in color and fluffy in texture.
- Lightly beat each egg in small bowl and add to mixture one at a time (make sure each egg is fully incorporated into mixture before adding the next).
- Mix in flour and cocoa mixture – alternating in three separate batches. Start mixing in the flour mixture first, then cocoa mixture, then flour mixture and so on (make sure to end on flour mixture).
- Once completely incorporated, pour batter into cake pan(s) and use a rubber spatula to smooth the top so it is evenly distributed.
- Use ice cream scoop to fill muffin tins approximately 2/3 full.
- Bake for about 18-20 minutes.
- After the cupcakes are taken out of the oven, allow them to cool for 5-10 minutes and then place on cooling rack.
For Fluffy Vanilla Buttercream:
- With paddle attachment on standing mixer, combine unsalted butter and confectioner’s sugar on low speed (KitchenAid mixer speed 2) for approximately two minutes.
- Add pure vanilla extract or vanilla bean seeds and continue to mix for another two minutes.
- Add heavy whipping cream and pinch of salt and increase mixer speed to medium-high (KitchenAid mixer speed 6) for another two minutes.
- Stop the mixer and scrap down the sides of the bowl and mix on high (KitchenAid speed 8) for a few seconds.
- Ready to be used immediately or can be stored in air tight container at room temperature for up to three days (The buttercream can be stored in refrigerator, but will take time to reach room temperature before it can be used).
For Whipped Cream:
- Place metal mixing bowl in freezer for 5-10 minutes.
- In the standing mixer with whisk attachment, mix together the heavy whipping cream on medium speed until it begins to thicken.
- Add powdered sugar and vanilla to mixture.
- Increase the mixer speed to medium-high, add salt, and continue to beat until peaks forms.
- Place in refrigerator until ready to use.
For Chocolate Ganache:
- Place the chopped chocolate chips in a medium heat proof bowl and set aside.
- In a small saucepan, on medium heat, heat the heavy cream until it is just boiling.
- Remove the heavy cream from heat and pour over the chopped chocolate chips.
- Allow to sit for a few minutes and then use a wooden spoon or heat proof spatula to stir.
- Once thoroughly combined, stir in the sea salt.
- Once the mixture as cooled, it can be used immediately or stored in an airtight container in refrigerator for a few days.
Assemble:
- Use a serrated knife and cut off the top of the muffin top of the cupcake.
- To fill the cupcake, fill the pipping bag with whipped cream with a round pipping tip. Cut a hole out of the bottom half of the cupcake and pipe the whipped cream into the bottom half of the cupcake.
- Take one tablespoon of chocolate ganache and place on top of the bottom half of the cupcake.
- Allow the chocolate ganache to set. To speed up the process, place in freezer for a few minutes.
- Fill the pipping bag with buttercream with an open star pipping tip and pipe a layer of buttercream on top of the chocolate ganache.
- Set the top of the cupcake on the buttercream and pipe on top of the cupcake and decorate as you wish.
Enjoy!!
