Chocolate cupcakes with white chocolate ganache
Yes, it really is almost Easter. So it seemed like the perfect opportunity to share these delicious chocolate cupcakes with white chocolate ganache. After all, no Easter is complete without sweet treats, right?
Chocolate Cupcakes with White Chocolate Ganache
To be honest, I’ve already eaten too many Easter eggs. Too many Easter shoots with too many delicious things. The life of a food blogger is not always a walk in the park. Hahaha… Anyway, all kidding aside, these chocolate cupcakes are really more than worth making.
Not only are they easy, but they’re a great way to use up leftover chocolate eggs. Got a jar full of Easter eggs? Make these cupcakes. I’m coming to the realization that I don’t actually make cupcakes very often. Call it self-preservation, because I like them so much that I eat too many.
Making the cupcakes
The most important thing to start with is making sure your butter is at room temperature. I have to admit that sometimes I still forget to do this and end up melting the butter in a pan. That actually always works, but I’m sure there’s a good reason for not doing it that way. So I recommend just letting the butter soften anyway.
As with the red velvet, the white chocolate ganache is the hero of the cupcake. In the red velvet, however, it was a white chocolate buttercream (with butter as the base). This time it is a white chocolate ganache (with whipped cream as the base). There is definitely a big difference. Not only in the preparation, but also in the taste. I like both, so which one you choose is up to you.
Making the Ganache
To make the ganache, it is important not to let the whipping cream get too hot. It is not necessary and close to boiling is hot enough. The important thing is that the white chocolate melts. Then add the butter, chunk by chunk, until you have a nice mixture.
Let the ganache cool in the refrigerator for a few minutes, then whip it until light and creamy. The result is delicious!
Finishing
Finish your chocolate cupcakes with some extra chopped Easter egg and they are ready. It is important to keep the cupcakes in the refrigerator. After all, there is whipped cream in the topping, so it keeps best when kept cool.
More Easter recipes:
Easter chocolate cupcakes with white chocolate ganache
Equipment
- Muffin tin
- Cupcake liners
Ingredients
- 150 g butter at room temperature
- 150 grams brown caster sugar
- 3 eggs
- 150 grams self-raising flour
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
- 30 ml milk
- 100 g easter eggs of your choice
- pinch salt
Ganache
- 100 ml whipped cream
- 200 grams white chocolate chopped
- 30 grams butter
- 50 grams Easter eggs chopped
How to make the chocolate cupcakes
- Preheat the oven to 180˚C
- Cream the butter with the sugar until fluffy. Add the eggs one at a time. Sift the flour, baking powder, and salt into the batter. Make a paste of the cocoa powder and milk and stir into the batter. Finally, fold in the chopped Easter eggs.
- Place the cupcake liners in the muffin tin. Divide the cupcake batter between the papers. Bake in a preheated oven for 20 minutes. The cupcake is done when a skewer comes out clean and dry. Allow the cupcakes to cool.
- To make the ganache, heat the heavy cream in a saucepan over low heat. Remove from the heat and add the white chocolate, stirring until well blended. Add the butter cubes at a time. Allow the ganache to set in the refrigerator. Beat the ganache with a mixer for 5 minutes until fluffy. Pipe the mixture into a pastry bag and pipe a nice bundle on each cupcake and garnish with the chopped Easter eggs.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
