Wednesday, November 7, 2012

mini chocolate cupcakes with chocolate ganache

Mini Eggless Chocolate Cupcakes with Chocolate Ganache via design. bake. run.

a couple of weeks ago i had the honor and pleasure of baking 100 mini cupcakes (50 chocolate & 50 red velvets) and 120 macarons (these photos to come later in another post when i have time) for one of my coworker's friend's wedding reception. the friend wanted to have a dessert table and have these goodies there. so with that said, i got baking a couple of days leading up to the big day. of course, not these cupcakes. these babies were made the night before/morning of the reception. i have to say they turned out beautifully and tasted yum!

below's the recipe should you be interested in making some yourself. i absolutely love this recipe. it has been my go-to chocolate cupcake recipe ever since i discovered it within the last year. it's also an egg-free recipe so it's perfect for anyone who's got an egg allergy. definitely cannot beat that. enjoy! oh, and if you do make some, please feel free to share your thoughts on it and how they turn out! ;)

Mini Chocolate Cupcakes with Chocolate Ganache Frosting via design. bake. run.
now, that's A LOT of chocolate cupcakes eh? and did i mention, they're eggless?! yup, so eat up! :)

Mini Chocolate Cupcakes with Chocolate Ganache Frosting via design. bake. run.
a closer shot of these yummy one bite (or two!) cupcakes

Mini Chocolate Cupcakes with Chocolate Ganache Frosting via design. bake. run.
i absolutely love this cake recipe. they turn out perfect every time and the chocolate ganache is just delish, especially for chocolate lovers.

mini chocolate cupcakes with chocolate ganache
cake recipe from here and ganache recipe from sweet savory life

chocolate cupcakes:
1-1/2 cups flour
1 cup granulated sugar
1 tsp baking soda
1 tsp salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 tsp vanilla extract
1 tbsp vinegar

chocolate ganache:
12 oz chocolate, chopped into small pieces
1 cup heavy cream
directions:
for the cake: mix all ingredients together until moist and well blended. put in mini cupcake cups and bake for 17-18 minutes at 350 degrees F.

for the ganache: place chocolate pieces in a large bowl. heat heavy cream on medium high until it comes to a boil. remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. allow ganache to completely cool and set up. when you are able to spoon the ganache and it can hold its texture, it is ready for piping. pipe/frost and enjoy!

chocolate cake recipe makes 50 mini cupcakes (or 16 regular ones). ganache recipe makes 1-1/2 cups.

7 comments:

  1. these cupcakes were freaking delicious and so easy to make thank you!

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    Replies
    1. Thanks! These have been my go-to chocolate cupcake recipe. I love it!

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  2. I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.

    ReplyDelete
    Replies
    1. Hi Vera. Go right ahead. Thanks for the feature and link back. :)

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  3. these do look great but I'd really prefer not to use OIL. Can I replace it with something (melted butter??) and still get the moistness of these???

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    Replies
    1. Hi there. Yes, you can certainly substitute melted butter for the oil if you like. Just keep in mind the cake will have a richer, more buttery flavor than if it was with oil. I'd recommend using unsalted butter instead of the salted kind. But if you don't have unsalted butter, then you'll have to make do with the salted butter and skip the added salt that the recipe calls for. For the substitution, you'd want to do 4 parts butter to 3 parts oil otherwise you may get a drier cake if you do equal parts. In this case the recipe calls for 1/2 cup oil which means you'll need 2/3 cup melted butter. Make sure the butter is melted and cooled slightly before using it. Other substitutions you can use are applesauce or mashed bananas (lower fat options). But I think those still recommends adding a little bit of oil (or butter) and not completely a whole substitution. Plus I'm not sure how that will turn out as I don't often bake with lower fat options. Good luck and let me know how these cupcakes turn out if you make them. And thanks for stopping by!

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  4. Does the batter freeze well? Or how long can it be refrigerated?
    Thanks for the easy recipe! They're in the oven now :)

    ReplyDelete

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