Decorated Cupcakes with Ganache
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 58 min.
Ready in
Ingredients
for
12
- For Vanilla Cupcakes
- ½ cup milk
- 1 Vanilla bean (may substitute 1 teaspoon pure vanilla extract)
- 1 ½ cups unbleached all-purpose flour
- 1 ½ tsps Baking powder
- ¼ tsp salt
- 2 large eggs (at room temperature)
- ¾ cup butter (at room temperature)
- ⅔ cup granulated sugar
- For Chocolate Ganache Topping
- 1 tub Cool Whip® (225 g | 8 oz)
- 1 ¼ cups semi-sweet chocolate (such as Baker's)
- In Addition
- decorative, edible Sugar pearls (for sprinkling)
Preparation steps
1.
For Cupcakes:
2.
Place milk in small saucepan. Scrape seeds from vanilla bean into milk. Heat milk over low heat until just warm. Remove vanilla milk from heat; strain and set aside.
3.
Preheat the oven to 350º F / 180º C. Line a standard muffin tin with paper liners.
4.
In a mixing bowl, whisk flour, baking powder, and salt together.
5.
In a separate bowl, beat the eggs, butter and sugar with an electric mixer until light and fluffy. Add the vanilla milk and beat until blended. Mix in half of the dry ingredients by hand, being careful not to over mix. Add the remaining dry ingredients and mix.
6.
Divide batter between lined muffin tins, filling them three-quarters full. Bake until cake tester inserted in centers comes out clean, about 20 to 22 minutes. Rotate tin halfway through the baking process, to promote even baking. Remove from oven; cool in the pan for 10 minutes. Transfer cupcakes to wire racks and cool completely before frosting.
7.
For Chocolate Ganache Topping:
8.
Microwave Cool Whip® and chocolate in a microwavable bowl on HIGH for 1 to 1 1/2 minutes, stirring every 30 seconds, until the chocolate is melted and the mixture is nicely blended.
9.
Allow the ganache to stand for at least 15 minutes. Spoon or pipe the ganache over the tops of the cupcakes. Sprinkle with decorative edible sugar pearls. Serve.
