Chocolate Cupcakes With Whipped Ganache Frosting Recipes

Steps:

• Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
• Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
• Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
• In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
• Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

Steps:

• MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
• Add the egg yolks and whisk until blended.
• Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
• Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
• Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
• Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
• (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
• Line 12 jumbo muffin cups with paper liners.
• Whisk together the flour, baking powder, and salt; set aside.
• Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
• Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
• Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
• Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
• Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
• Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
• Center about 2 Tbsp.
• custard filling over the batter in each cup; completely cover with reserved batter.
• Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
• Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
• MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
• Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
• Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
• Set aside to cool to room temperature.
• Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
• Serve at room temperature.

Steps:

• Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
• Beat ganache with electric mixer until stiff peaks form.