Recipe courtesy of Bake You Happy
Chocolate Cupcakes with Ganache and Marshmallow Frosting
- Level: Easy
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 337
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 52
- Dietary Fiber
- 2
- Sugar
- 42
- Protein
- 4
- Cholesterol
- 33
- Sodium
- 230
- Total: 45 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 20 min
Ingredients
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup half-and-half
1/2 cup canola oil
1 tablespoon pure vanilla extract
1 cup boiling water
Chocolate Ganache, recipe follows
Marshmallow Frosting, recipe follows
Chocolate Ganache:
1 cup heavy whipping cream
12 ounces semisweet chocolate, chopped or chips
Marshmallow Frosting:
8 egg whites
2 cups granulated sugar
3/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
- In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
- Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
- Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
Chocolate Ganache:
- In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
Marshmallow Frosting:
- Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.