Reviews (1)
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178 Ratings
5 star values:
34
4 star values:
62
3 star values:
45
2 star values:
31
1 star values:
6
Martha Stewart Member
Rating: 5 stars
02/24/2015
Made it in a 9th pan it smelled fantastic! The frosting is to die for. Great recipe thanks Martha
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Chocolate Cupcakes with Whipped Ganache Frosting
Recipe Summary
prep: 55 mins
total: 3 hrs 5 mins
Yield: Makes about 18
Ingredients
Ingredient Checklist
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
Cook's Notes
Unfrosted cupcakes can be stored at room temperature for up to 1 day.
Gallery
Chocolate Cupcakes with Whipped Ganache Frosting
Recipe Summary
prep: 55 mins
total: 3 hrs 5 mins
Yield: Makes about 18
Gallery
Chocolate Cupcakes with Whipped Ganache Frosting
Chocolate Cupcakes with Whipped Ganache Frosting
Chocolate Cupcakes with Whipped Ganache Frosting
Recipe Summary
prep: 55 mins
total: 3 hrs 5 mins
Yield: Makes about 18
Recipe Summary
prep: 55 mins
total: 3 hrs 5 mins
Yield: Makes about 18
prep: 55 mins
total: 3 hrs 5 mins
prep:
55 mins
total:
3 hrs 5 mins
Yield: Makes about 18
Makes about 18
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
Unfrosted cupcakes can be stored at room temperature for up to 1 day.
Cook’s Notes
Unfrosted cupcakes can be stored at room temperature for up to 1 day.
Reviews (1)
Add Rating & Review
178 Ratings
5 star values:
34
4 star values:
62
3 star values:
45
2 star values:
31
1 star values:
6
Martha Stewart Member
Rating: 5 stars
02/24/2015
Made it in a 9th pan it smelled fantastic! The frosting is to die for. Great recipe thanks Martha
Reviews (1)
Add Rating & Review
178 Ratings
5 star values:
34
4 star values:
62
3 star values:
45
2 star values:
31
1 star values:
6
Add Rating & Review
178 Ratings
5 star values:
34
4 star values:
62
3 star values:
45
2 star values:
31
1 star values:
6
178 Ratings
5 star values:
34
4 star values:
62
3 star values:
45
2 star values:
31
1 star values:
6
178 Ratings
5 star values:
34
4 star values:
62
3 star values:
45
2 star values:
31
1 star values:
6
- 5 star values:
- 34
- 4 star values:
- 62
- 3 star values:
- 45
- 2 star values:
- 31
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
02/24/2015
Made it in a 9th pan it smelled fantastic! The frosting is to die for. Great recipe thanks Martha
Martha Stewart Member
Rating: 5 stars
02/24/2015
Made it in a 9th pan it smelled fantastic! The frosting is to die for. Great recipe thanks Martha
Rating: 5 stars
All Reviews for Chocolate Cupcakes with Whipped Ganache Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Cupcakes with Whipped Ganache Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
