Vanilla Cream Filled Chocolate Ganache Cupcakes
Ingredients
- 3/4 cup plain flour / all-purpose flour
- 1/2 cup cocoa powder (, sifted (unsweetened regular, not dutch processed))
- 1/2 tsp baking powder
- 1/2 tsp baking soda ((bi-carbonate soda))
- 1/2 tsp cooking salt / kosher salt ((halve for table salt, +25% for flakes))
- 3/4 cup (tightly packed) brown sugar
- 2 large eggs ( at room temperature (~50-55g/2oz each in shell))
- 1/3 cup oil ((canola, vegetable or any other plain flavoured oil))
- 1/3 cup milk ((preferably full fat though any % will work, even non dairy))
- 1 tsp vanilla extract
- 1/2 tsp white vinegar ( - activates baking soda (Note 1))
- 1 tsp coffee granules (, optional (Note 2))
- 1/3 cup hot water
- 180g / 6 oz dark chocolate / semi-sweet chocolate melts or chips (, or chopped dark chocolate - (Note 3 for other chocolate))
- 3/4 cup (180 ml) thickened cream / heavy cream ((or any regular cream 30% - 36% fat, NOT low fat cream - Note 4))
- 2/3 cup thickened cream / heavy cream ((or any whipped cream))
- 50g/ 3 tbsp block cream cheese (, softened (stabilises cream - Note 5), substitute with tub cream cheese)
- 2 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
Steps
- 1
Ganache first: pour hot cream over ganache, stand 7 minutes, stir until smooth, fridge 2 hrs until spreadable. Cupcakes: Whisk Dry and Wet in separate bowls, whisk Wet into Dry, then whisk in hot coffee. Fill cupcake liners halfway, bake 22 minutes at 180°C/350°F (160°C fan), cool 1.5 hrs. Cream: Whip cream cheese, vanilla and sugar first, then cream. Cut out cavity, trim to make lid. Fill with cream, put lid on, top with ganache. Enjoy!
- 2
Melt chocolate - Place chocolate in a microwave-proof bowl. Heat cream until hot, just before boiling - do not let it boil, it's too hot. Pour over chocolate, shake bowl to submerge all the chocolate.
- 3
Leave for 7 minutes - DO NOT COVER (condensation = enemy of chocolate). Mix with a spatula until combined and smooth (~ 1 minute, be patient). If you have little unmelted lumps, microwave for 20 seconds then mix again (repeat as needed)
- 4
Cool to thicken (goal: peanut butter spread consistency) - Cool in the fridge for 2 hours, OR refrigerate longer / overnight then leave to soften on counter for 15 – 20 minutes so it becomes spreadable.
- 5
Preheat oven to 180°C/350°F (160°C fan-forced). Put cupcake liners in a standard 12 hole muffin tin.
- 6
Batter - Whisk the Dry ingredients in a large bowl. Whisk the Wet ingredients in a separate bowl until combined.
- 7
Hot coffee - dissolve coffee granules in the hot water.
- 8
Finish batter - Pour the Wet mixture into the Dry ingredients. Whisk until combined. Add hot coffee and whisk again until combined. Firmly bang bowl on counter 3 times (removes large air bubbles).
- 9
Fill - Transfer mixture into a pouring jug (scrape out all batter). Fill cupcake liners halfway (no more - else cupcakes will overflow/sink).
- 10
Bake 22 minutes or until a toothpick inserted into the centre comes out clean.
- 11
Cool in the pan for 5 minutes then transfer to cooling rack to fully cool for at least 1 1/2 hours.
- 12
Cut cream hole - Use a small knife to cut a shallow cylinder-shaped cavity out of the cupcake, leaving a 1.25 cm / 1/2" border. Use a spoon to scoop the cake out. Trim so you are left with a 1 cm / 0.4" thick lid. (Keep lids and cupcakes together so the holes match the lids!)
- 13
Whipped cream - Put the cream cheese, vanilla and sugar in a bowl. Beat with an electric beater on high for 1 minute until soft and creamy. Add cream and peat until firm peaks form. (If using stand mixer, use whisk attachment).
- 14
Fill - Use a teaspoon to fill the cavity with cream, then cover with the lid, pressing in so it sits flush with the cupcake surface. Fill as much as you can without making cream ooze out when you put the lid on!
- 15
Frost - Dollop a very heaped tablespoon of ganache on top, then spread. Sprinkle with white chocolate or decorate as desired. ENJOY!