Birthday Cake Leftovers!
These chocolate cupcakes with whipped Ganache filling and a Chocolate ganache glaze are a by-product of the
birthday cake disaster from the other day. I only needed a 6 ” cake so the recipe made about 16 cupcakes as well!
You can find the recipe for the Best Chocolate Cake Ever HERE.
And I will share the recipe for the Ganache!
1 3/4 cups heavy cream
3 oz corn syrup
1 lb dark chocolate
1 1/2 oz softened butter.
Combine the cream and corn syrup in a sauce pan.
Chop the chocolate into small pieces and put into a bowl.
Pour the hot cream mixture over the chocolate and put the pat of butter on top.
Let sit for a few minutes. When the chocolate is melted, stir the mixture together (I used my hand held immersion blender) until the mixture comes together and is smooth and glossy. Let ganache cool.
You can use the cooled ganache to dip the tops of the cupcakes. If it firms up too much you can just heat it over a double boiler or in the microwave for a few seconds.
To Make whipped ganache, simply take your cooled ganache, chill it and whip it up until it’s light in colour and airy.
To fill cupcakes: Fill a pastry bag fitted with a wide tip full of whipped ganache. Insert tip into the top of cupcake and fill until the cupcakes feels heavy 🙂
Dip tops into room temperature ganache.
Sharing this yummy cupcake at….