My favorite cupcakes in the whole world are vanilla cream filled dark chocolate cupcakes, topped with chocolate ganache. Wow that’s really specific, isn’t it? Think Hostess cupcake, but 10x better.
I’ve searched far and wide for the perfect recipe. I’ve tried many different combinations of filling, glaze and cake and finally found my happy place. When I make these cupcakes, I bring ALL leftovers in to work the next day to minimize the risk of a 2 dozen cupcake coma
Want to try making these at home? Trust me, it’s well worth the trouble.
What You Need:
Makes approx 24 cupcakes
- Rich’s Bettercream (available at GFS stores in the fridge section) *I highly recommend this for your filling. However, if you don’t have a GFS or are too lazy to make a trip, you could always use your favorite canned frosting or homemade butter-cream frosting
- Devil’s Food chocolate cake mix (plus ingredients to make the batter)
- 9 oz semi-sweet chocolate chips
- 1 cup heavy cream
Baking supplies: Cupcake pan, cupcake paper liners, pastry bag or Ziplock freezer bag, pastry tip
Prepare cake mix as directed on package and fill cupcake liners with batter. A good trick to getting perfectly sized cupcakes is to use an ice cream scoop to spoon the batter into the liners.
I’ll let you in on another little secret for making pretty cupcakes…when you’ve filled all your cups with batter, pick up and drop the pan a couple times on the counter to pop the air bubbles. This way your cupcakes don’t get too puffy and overflow.
Bake cupcakes as directed on package. Allow to cool completely.
Now it’s time to prepare your filling.
Oh Rich’s Bettercream, where have you been all my life? You’re so rich and creamy, yet light and whippy… so delicate, but can stand up to the forces of time and humidity. I heart you!
Rich’s Bettercream comes in a dairy container. Like Heavy Whipping Cream, you need to “whip it… whip it good” (sorry, I had to). You’ll want to whip it enough to hold a soft peak. Be careful because if you whip too long, it’ll look like cottage cheese.
Here’s a handy guide to obtain the perfect consistency.
Pour a half container of the cream into your mixing bowl and start whipping. No need to add sweetener, it’s already in there.
At this point I added some pink food coloring because it was near Valentine’s Day.
To fill the cupcakes, put a medium/large decorators tip in your piping bag and fill with whipped frosting.
Insert into top of the cupcake and squeeze
To make chocolate ganache, place the chocolate chips into a bowl.
Heat 1 cup of heavy cream or Bettercream (unwhipped) in a pan over medium heat. Bring just to a boil. Pour over the chocolate chips, and whisk until smooth.
Dip and let cool
Use remaining filling to make a cute design on top
*Peace Love & Cupcakes*
P.S. I totally heart Link-Up Parties