A gourmet cupcake recipe! The Dark chocolate cupcakes (smooth ganache) and vanilla base. We love their soft cake topped with a creamy dark chocolate icing. You will love to decorate them with a pastry bag!

This recipe balances out flavors between vanilla (in the cake) and the full-bodied dark chocolate (in the ganache). These are the kind of desserts that are easily prepared, they can even be made with the children. They will love to put their personal touch to the decoration!

How to make dark chocolate and vanilla base cupcakes?

We can start with the chocolate ganache that will serve as the icing. It must indeed stand several hours at room temperature to have a firm texture to be used in a piping bag.

To make this ganache, nothing could be simpler: heat the cream and the sweetener of your choice (I opted for agave syrup) then pour over the chocolate pieces. We mix, we film then we set aside several hours. A short time in the refrigerator can speed up the cooling if necessary.

For vanilla cupcake base, mix the dry ingredients on one side. On the other, we whip the butter and sugar, then add the other ingredients except the milk. Finally we incorporate the dry ingredients little by little, alternating with the milk. All you have to do is pour into rigid boxes (like me in photos) or in fine boxes placed in a muffin tin.

How to make the icing of the cupcake?

Once the ganache has the ideal texture, we fill a sleeve pocket fitted with a fluted tip. To have the icing identical to mine, you need the 2D socket.

We make the icing on cupcakes cooled only. Otherwise, beware of melting ... If your cupcakes are too rounded after baking, slightly cut the top. We hold the pastry bag vertically, well above the cupcakes. We starts on the outside cupcake, we draw circles always in the same sense. Naturally, the movement makes you climb little by little until you reach the top! The icing is done almost by itself this way.

Then place the decor if you want: colored vermicelli, sugar sprinkles, praline chips or other! Treat yourself.

So that the ganache keeps its silky appearance, I do not recommend refrigerating the cupcakes. Place them under a cover, away from heat, it is ideal. They should be eaten within about 2 days.

Other recipes to try

If you like cupcakes, then I advise you to also check out these recipes from the blog: Milk chocolate and vanilla cupcakes, Lemon strawberry cupcakes, Gluten Free Lemon Blueberry Cupcakes, Vanilla passion fruit cupcakes.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cupcakes!

Print Pin

4.8 on 5 votes

Dark chocolate cupcakes (creamy ganache) vanilla base

Soft, smooth ... Very chocolate!

Prep time30 minutes min

Cook time30 minutes min

Total1 time h

Recipe type: Dessert, Snack

Cuisine: American, French

Yield: 12 cupcakes

Ingredients:

Cake base

• 215 g of flour
• 1/2 cc of yeast
• 1/2 tsp baking soda
• 1 pinch of salt
• 95 g soft butter ointment
• 200 g powdered sugar
• 2 whole eggs ambient temperature
• 150 ml of milk ambient temperature
• 1 tsp natural vanilla extract

Chocolate ganache

• 200 g whole cream
• 30 g agave syrup or other sweetener of your choice in small quantities
• 150 g dark chocolate pastry full-bodied for this recipe
• 60 g soft butter, diced

Instructions:

• For the cake base: preheat the oven to 160 ° traditional heat, sift the flour, baking powder, baking soda, a pinch of salt and set aside. Mix the soft butter and the sugar, gradually incorporating it. Add the whole eggs previously relaxed with a fork. Mix separately the milk and vanilla. Incorporate the sifted dry ingredients in several batches, alternating with the vanilla milk.
• Fill the cupcake boxes 2/3 full and bake for about 30 minutes (check with a knife blade: it should come out dry).
• For the ganache: in a saucepan, heat the cream and the agave syrup. Once hot, remove from heat and pour over the crushed chocolate and diced butter. Mix well to homogenize everything. Cover with cling film on contact and let stand for several hours at room temperature.
• Decorate the cooled cupcakes with the ganache using a pastry bag fitted with a fluted tip (2D Wilton for me).

Notes:

To taste quickly, avoiding putting them in the cold once decorated, otherwise the ganache will harden. Preferably keep in a cover.

Par Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)