I’m a self proclaimed chocolate addict. Not the nasty, waxy, milk chocolate kind. Not that wimpy, white chocolate kind. I’m talking dark chocolate. 70, 80, 90% cacoa. Bittersweet heaven.
I mean I stash it. In my nightstand, in the car (occasionally it melts – hey, still delicious), in the pantry, in my purse, in my bookbag… I literally don’t think there’s a place in this world where I’ll ever be more than 10 feet away from dark chocolate.
Of particular importance? Dark chocolate ganache.
I still remember the first time I ever had it. Vividly.
Romano’s Macaroni Grill. Age 11. Their chocolate layer cake, with rich decadent chocolate ganache smothered allllll over it. I remember my first bite. And the bite after that. And the next. I fell head over heels. The rest is history.
I digress. Back to these cupcakes.
Any recipe involving ganache that comes my way? SOLD.
This cupcake recipe is NO exception.
It won’t matter how bad work was, how many people cut you off in traffic, what crazy boss pushed you over the edge today, which favorite glass you dropped and broke, or if you burnt your entire dinner – have one of these cupcakes and all will be well with the world once again. Who needs dinner anyway when you have dessert?
(The actual “cake” part of the cupcake comes from “Ming Makes Cupcakes” where you can find 33 amazing cupcake recipes to inspire you! This is a take on her #11 Cupcake but I changed the cream filling as well as the ganache, just a tad).
Dark Chocolate Cupcakes with Cream Filling & Chocolate Ganache
1 cup flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 cup butter
1 cup sugar
1 tsp vanilla extract
3/4 cup milk
1 package of cream cheese (8 oz)
1/2 cup heavy cream
1/4 cup milk
1/4 cup sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/4 cup heavy cream
1- Make the Cupcake Batter First!
Preheat the over to 350. Mix the fllour, cocoa, baking powder, soda and salt together. In a seperate bowl, cream the sugar and butter together on medium power. Reduce the mixer’s speed to low, and add in the vanilla and egg. Now, alternate between adding the dry flour mixture and the milk separately into the butter mixture. Keep mixing! Pour the batter into a lined cupcake pan. Bake for 20 minutes, or until a toothpick is inserted and comes out clean.
2 – Make the Ganache!
Fill a pot with about a half inch of water and let it boil. Set a smaller pot/heat-safe bowl over the pot with the boiling water. [Or, if you have a double-boiler, feel free to use it. I just don’t have one]. In the smaller bowl, allow the cream and chocolate to melt while stirring constantly. Congratulations – you have amazing, simple, incredible, delicious, life-altering ganache!
3 – Make the cream filling.
Allow cream cheese to come to room temperature. Add all the ingredients into a bowl and beat on medium-high speed until well blended.
4 – Assemble!
After you’ve allowed the cupcakes to cool, use a sharp knife to cut a cone-shape into the cupcakes. Fill the cupcake with the cream. Trim the triangle bottom of the cone off, and place the flat top back onto the cupcake. Cover with ganache and serve… Refrigerate after serving.
I had leftover cream and ganache, so I put the cream into a piping bag and piped the cream onto the top of the ganache covered cupcakes. Then I drizzled the rest of the ganache onto the top of the cream! Layers of goodness!