I made these cupcakes recently for a friend's birthday. I have been searching the web for a crowd pleasing cream filled cupcakes and adapted it from here. The cupcake recipe is pretty basic , however I found the cream, filling to be a bit too sweet for my liking. I reduced the amount of confectionary sugar to three cups from 4 cups and used my own ganache recipe. Ganache is made simply by heating cream, poured over chopped semisweet chocolate and blended well. Ganache is spreadable when cooled slightly and once chilled the chocolate mixture can be made into truffles ( with other additions) . The original cream filling recipe called for shortening which I switched with butter.
I used Wilton tip 12 to fill the cupcakes with cream filling . The cupcakes can be baked, filled and iced a day ahead. Serve at room temperature.
Cream filled chocolate cupcake with ganache frosting
CUPCAKES - 24 filled cupcakes
2 cups all purpose flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla extract
1 tsp espresso powder
2 sticks butter ( 1 cup butter)
4 heaping tablespoon coca powder
1 cup boiling water
Preheat oven to 350 degrees.
Line medium sized muffin pan with cupcake liner.
Stir together buttermilk, baking soda, vanilla extract and eggs until well combined, set aside.
Melt butter on medium heat on stove top, add cocoa powder and espresso powder and whisk. Using a whisk eliminates lumps. Pour in boiling water to cocoa - butter mixture and allow it to bubble for a few seconds and turn off heat.
Pour chocolate mixture into a large bowl and add in flour, sugar and salt. Stir a few times ( you want to cool the batter a bit). Pour in buttermilk mixture and stir until combined.
Fill lined muffin pan half full and bake for 13 - 15 minutes. Cool completely on a rack. Fill cooled cupcakes with cream filling.
1 cup butter / 2 sticks unsalted butter
3 cups confectionary sugar - sifted
a pinch of salt
1/4 cup milk ( room temp)
1 1/2 tsp vanilla extract
Cream butter ,confectionary sugar and salt using a mixer. Pour in vanilla, milk and beat till fluffy. Fill a pastry bag with TIP 12 , insert tip of the pastry bag into the top of the cooled cupcakes. Fill cupcakes using medium pressure.
1 cup cream
12 oz chopped semisweet chocolate
Heat cream in a heavy bottomed pot on slow heat. Place chopped chocolate in a bowl and pour heated cream over it. Whisk together until mixture is smooth and glossy. Allow to cool slightly, top cooled and filled cupcakes with ganache .