A gourmet cupcake recipe! The Dark chocolate cupcakes (smooth ganache) and vanilla base. We love their soft cake topped with a creamy dark chocolate frosting. You'll love decorating them with a piping bag!
This recipe balances flavors between vanilla (in the cake) and the full-bodied dark chocolate (in the ganache). This is the kind of dessert that is easy to prepare, you can even make it with the kids. They will love adding their own 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, whisk the butter and sugar, then add the other ingredients except the milk. Finally, add the dry ingredients little by little, alternating with the milk. All that's left 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 equipped with a fluted tip. To get the icing identical to mine, you need the 2D socket.
We make the icing on cupcakes cooled only. Otherwise, watch out for melting... If your cupcakes are too rounded after baking, trim the top slightly. Hold the piping bag vertically, well above the cupcakes. We starts on the outside cupcake, we draw circles always in the same direction. Naturally, the movement makes us climb little by little until we reach the top! The icing is done almost by itself this way.
Then, add some decoration if you wish: colored vermicelli, sugar sprinkles, praline chips or other! Enjoy!
So that the ganache keeps its silky appearance, I do not recommend refrigerating cupcakes. Place them under a bell jar, away from heat, it is ideal. They should be eaten within about 2 days.
Other recipes to try
If you like cupcakes, then I recommend you 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!
- 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
- 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
- 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).
Oh lalalalala, I wouldn't even dare to eat them, they are so beautiful :o ♥
humm!
Mmmmm... Another recipe that makes me want it! :-)
They are very beautiful your little cupcakes!
WE
Audrey
Huuuuuum they have it delicious :) I will try this recipe for the pleasure of my adored teenager. Tell me, where do you get your material? piping bag, wilton piping tip, dark cocoa for the layer .. thank you for your answer, your blog is a real inspiration <3
hmm they are beautiful why
very very pretty these cupcakes!
I tested this cupcake base which I found delicious. The only downside is that my cupcakes rose a lot which made it difficult to apply the icing :/
Hello Marine, domes = oven too hot. The temperature must be adapted according to each one. On the other hand, as for the layer cakes, do not hesitate to cut the domes if necessary to have a flat surface;)
yum yum rip my butt ahahah I love cupcakes, you make me want to make cupcakes again
Hello, recipe tested, it’s great! Thanks a lot !
Quick question: Is it normal for the top of the cake to be "sticky"? Even though it cooked perfectly!
Thank you
Hello Elodie, glad you like them! If the cake is well cooked, when it comes out of the oven, the top should be dry, otherwise you continue cooking a little bit. If it becomes damp afterwards, maybe its storage is the problem and it is taking on moisture? We'll see, see you soon :)
My ganache is super good but very liquid. I had to whip it a little to harden it? Is this normal? Because suddenly, the texture changes and becomes a little lumpy...
Hello Olivia, if you respected the dosages, it's just that your ganache didn't rest long enough. You can speed up the setting by placing it in the refrigerator, but not too long either otherwise it would be too hard. The ganache doesn't need to be whipped here, it's not a whipped ganache, but a simple ganache. See you soon :)