Who would not want to take a big bite out of these Double Chocolate Ganache Cupcakes?



Double Chocolate Ganache Cupcakes

I recently posted a recipe for a Chocolate Ganache Bundt Cake which is absolutely to die for!  I have to pat myself on the back because if you can believe it or not I came up with something even better!  I just made 24 of the most wonderful, amazing, melt in your mouth chocolate cupcakes ever…..Double Chocolate Ganache Cupcakes! This past Sunday we had about 12 kids and 10 adults over for a cookie decorating/gingerbread house decorating dinner & dessert party.  I love to make cakes when it is a more intimate gathering, but since this was a large more kid friendly crowd I decided to make cupcakes.  I used the same recipe that I use for my Chocolate Ganache Bundt Cake, but this time I made them into cupcakes.  I made the chocolate ganache and smoothed that over the top of the cupcakes.  Then last but not least I made the most decadent chocolate frosting every and twirled that atop the cupcakes!  I am telling you these are the cupcake bomb!!!!!  Whenever I have a party I really don’t have time to eat dinner let alone dessert so I always wait and have a tiny bit of dessert after all my guests have left and the clean up is done.  Last night after clean up I cut one of the cupcakes in half and was going to sit like a “lady” and daintily eat the little half of the cupcake.  After one tiny bite I realized how awesome they were and I scarfed down the rest of my half….then went back for the other half!  There is no eating half of these cupcakes….you will have to contain yourself to only eat just one!  If you are having a large gathering and need a dessert that will “wow” the masses these Double Chocolate Ganache Cupcakes are sure to please!!!!

Double Chocolate Ganache Cupcakes

Double Chocolate Ganache Cupcakes

Yields 24
Decadent double chocolate cupcakes with ganache and a chocolate frosting to die for!
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  1. 1 package devil's food cake mix
  2. 1 (5.9 ounce) package instant chocolate pudding mix
  3. 1 cup sour cream
  4. 1 cup vegetable oil
  5. 4 eggs (lightly beaten)
  6. 1/2 cup warm water
  7. 2 cups semisweet chocolate chips (I use Ghirardelli for this cake)
  8. 1/2 cup rough chopped Hershey's Candy Cane Kisses
For Ganache
  1. 8 ounces semisweet chocolate (good quality), coarsely chopped
  2. 1 cup heavy cream
  3. 1 tablespoon unsalted butter, room temp
For Frosting
  1. 1 1/2 cups (3 sticks) unsalted butter
  2. 1 cup unsweetened cocoa powder
  3. 5 cups powdered sugar
  4. 1 tablespoon vanilla extract
  5. 1/4 cup heavy cream (or more for desired consistency)
For Cupcakes
  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl, mix together the cake, pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 24 cupcake tins lined with cupcake liners.Bake for 20-25 minutes, or until the top is "springy" to the touch and a wooden toothpick inserted
  3. into center comes out clean. Cool cupcakes thoroughly in pan at least 1 hour.
  4. Poke holes in cooled cupcakes and smooth ganache over top letting it fill the poked holes. Allow the ganache to "harden" for about 1/2 hour. Using a cupcake decorator swirl the chocolate frosting atop the ganache. Sprinkle top of cupcakes with Hershey's Candy Cane Kisses.
For Ganache
  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
  3. Add butter and stir until smooth. Let cool slightly before using.
For Frosting
  1. Place butter in a large bowl, whip for about 5-6 minutes, scraping down bowl often. Beat until butter looks light yellow in color.
  2. Sift cocoa powder into mixing bowl with butter.Turn mixer on slow speed and beat until cocoa powder is mixed into butter.
  3. Add 2 cups of the powdered sugar and mix on low speed until incorporated into butter.
  4. Add vanilla and 2 tablespoons of the heavy whipping cream and mix to combine.
  5. Add additional 2 cups of powdered sugar and beat on low until sugar is incorporated. Increase speed to medium high and beat for 3 minutes.
  6. Add last cup of powdered sugar along with 2 tablespoons of heavy whipping cream. Beat on low until ingredients start to mix together. Increase speed to medium high and beat for an additional 3-5 minutes to whip air into the frosting. Can add a more heaving whipping cream until you reach your desired consistency.
  1. These cupcakes can be made year round by omitting the candy cane flavored candy and sprinkle on mini chocolate chips or other colored sprinkles.
  2. Frosting Recipe courtesy of Beyond Frosting -
Adapted from From Sandra's Chocolate Ganache Bundt Cake
Adapted from From Sandra's Chocolate Ganache Bundt Cake
La Mia Tabella




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