Eat This

Eat This: Vanilla Cupcakes With Whipped Chocolate Ganache Frosting

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I’ve previously shared a recipe which makes only two vanilla cupcakes, but the following is a recipe which makes two dozen. These are the epitome of celebration desserts, and very easy to make. The icing is a whipped chocolate ganache, containing just two ingredients: chocolate chips and whipping cream. The sprinkles are optional, but the amalgamation of the cupcakes and the winsome baubles are perfect for any celebration.

Vanilla Cupcakes with Whipped Chocolate Ganache Frosting

Ingredients:

2 1/2 cups flour

2 1/2 tsp. baking powder

1/4 tsp. salt

8 tbsp. unsalted butter, at room temperature

1 1/4 cups sugar

2 eggs, at room temperature

2 1/4 tsp. vanilla extract

Seeds from 1 vanilla bean

1 1/4 cups milk, at room temperature

 

Whipped Ganache:

2 cups semisweet chocolate chips

1 cup heavy cream

 

Steps:

Preheat oven to 350ºF and line two cupcake pans with 24 cupcake liners.

Sift together the flour, baking power, and baking powder in a bowl and set aside.

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In the bowl of a stand mixer, cream together the butter and sugar for 3 to 5 minutes or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.

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Add the vanilla extract and vanilla bean seeds to the milk in a large liquid measuring cup.

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Add 1/3 of the flour mixture to the mixing bowl followed by 1/3 of the milk mixture. Repeat this two more times. Stop to scrape down the sides of the bowl.

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Scoop the batter into the cupcake pan using a standard-size ice cream scoop. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Let cool completely.

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For the frosting, heat the chocolate chips and heavy cream in a medium saucepan for 3 minutes, or until ganache is glossy and smooth. Remove from heat and let cool to room temperature.

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Cover frosting and refrigerate for 1 hour or until the consistency is similar to peanut butter.

Frost cupcakes when they have cooled as desired.

 

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