Whipped Chocolate Ganache Cupcakes
Long story short: tonight didn’t really go the way I thought it would go.
Which is fine. I mean, when do plans ever actually happen the way you plan anyway? And I’m flexible, so it’s all good. But it does mean that I’m out of time to write much of anything in this post.
ta-da! I made cupcakes!
Chocolate cupcakes, filled with chocolate ganache, topped with whipped ganache. Ka-blam.
Hope you like ’em :)
Chocolate Ganache Cupcakes
3 batches of my Chocolate Ganache, cooled to room temperature
1 recipe My Favorite Chocolate Cake, baked as cupcakes and cooled
- Use a melon baller to scoop out a small hole in the top of each cupcake. I scrapped these, but feel free to “smush” them back on top after you’ve filled them.
- Spoon ganache into each hole in the cupcake.
- Use a hand mixer to beat the remaining ganache until it is fluffy and frosting-like (it should be lighter in color as well). Spread the whipped ganache on each cupcake.
- Unless serving immediately, keep cupcakes chilled until serving. Let “thaw” for about 20 minutes before serving so the ganache in the center can soften up.