Cupcakes with Whipped Ganache

Name: Cupcakes with Whipped Ganache
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 50 grams white chocolate; 100 grams heavy cream; 0.5 packet instant vanilla pudding mix; 50 grams dark chocolate; 150 grams heavy cream; 0.5 packet instant vanilla pudding mix; 2.33 cups self-rising flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1.75 cups sugar; 0.67 cup cocoa powder; 0.25 teaspoon salt; 4 eggs; 1 cup milk; 1 cup water; 0.67 cup oil; 1 teaspoon vanilla extract

Recipe from

Ravid Gefen

Family

Kept by

Alon

added it to Kept →

not made yet· 1 hr 5 min· serves 4🌍 Public🌐 Translated from Hebrew

קינוח · dessert עוגה · cake שוקולד · chocolate אפוי · baked חלבי · dairy

“Rich cocoa cupcakes topped with a two-tone swirl of whipped white and dark chocolate ganache.”

Kept by Alon

Cook along

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Ingredients

Serves

50 gramswhite chocolate — for the whipped white chocolate ganache
100 gramsheavy cream — for the whipped white chocolate ganache
½ packetinstant vanilla pudding mix — for the whipped white chocolate ganache
50 gramsdark chocolate — for the whipped dark chocolate ganache
150 gramsheavy cream — for the whipped dark chocolate ganache
½ packetinstant vanilla pudding mix — for the whipped dark chocolate ganache
2⅓ cupsself-rising flour — 2 and 1/3 cups, for the cupcake batter
1 teaspoonbaking soda — for the cupcake batter
1 teaspoonbaking powder — for the cupcake batter
1¾ cupssugar — for the cupcake batter
⅔ cupcocoa powder — 2/3 cup, for the cupcake batter
¼ teaspoonsalt — for the cupcake batter
4 eggs — for the cupcake batter
1 cupmilk — for the cupcake batter
1 cupwater — for the cupcake batter
⅔ cupoil — 2/3 cup, for the cupcake batter
1 teaspoonvanilla extract — for the cupcake batter

Steps

1
Whipped white chocolate ganache: bring the heavy cream to the verge of a boil and pour over the white chocolate. Wait 2-4 minutes, stir until smooth, and refrigerate overnight.
2
Whipped dark chocolate ganache: bring the heavy cream to the verge of a boil and pour over the dark chocolate. Wait 2-4 minutes, stir until smooth, and refrigerate overnight.
3
For the cupcakes, mix all the dry ingredients; in a separate bowl mix all the wet ingredients. Gradually add the dry ingredients to the wet.
4
Pour into cupcake pans and bake at 170°C for 25 minutes.
5
Whip each of the two ganaches with the half packet of instant pudding into a stable cream.
6
Put each cream in a small bag and snip off the tip. Place both bags inside one large piping bag fitted with a star tip, pipe onto the cupcakes, and refrigerate.

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