Perfect Gluten Free Chocolate Cupcakes Whipped Ganache Frosting Recipes

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CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING



Chocolate Cupcakes with Whipped Ganache Frosting image

Whip the ganache as little or as long as you like, depending on how you prefer the consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 3h5m

Yield Makes about 18

Number Of Ingredients 12

3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 batches Whipped Ganache

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.

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