Vanilla Whipped Cream Filled Chocolate Cupcakes with Chocolate Ganache Frosting скачать в хорошем качестве

Vanilla Whipped Cream Filled Chocolate Cupcakes with Chocolate Ganache Frosting

Recipe ⬇️ or print: https://www.recipetineats.com/whipped... Chocolate cupcakes filled with lightly sweetened vanilla whipped cream with a thick layer of chocolate ganache fudge frosting. Try to tell me you aren't already reaching for the mixing bowl!! The whipped cream is stabilised with a smidge of cream cheese so the cupcakes will keep for a few days without the cream melting. Most people can’t taste the tang because of all the chocolate! Enjoy - Nagi x ——————— Vanilla whipped cream filled chocolate cupcakes with chocolate ganache frosting   DRY: 3/4 cup plain flour/all-purpose flour (110g) 1/2 cup cocoa powder, sifted (40g) 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cooking salt/kosher salt (halve for table salt, +25% for flakes) WET: 3/4 cup (tightly packed) brown sugar (150g) 1/3 cup plain oil (80ml) 1/3 cup milk (80ml) 2 eggs 1 tsp vanilla extract 1/2 tsp white vinegar – activates baking soda, can’t taste HOT COFFEE - mix: 1 tsp coffee granules, optional (enhances choc flavour) 1/3 cup hot water (still use even if not using coffee) CHOCOLATE GANACHE FROSTING: 180g/6 oz dark chocolate melts or chips (US: semi-sweet chocolate), not bittersweet/70% or milk chocolate 3/4 cup (180 ml) thickened cream / heavy cream, or any regular cream 30% – 36% fat (NOT low fat) STABILISED VANILLA WHIPPED CREAM 2/3 cup thickened cream / heavy cream (or any whipping cream) – fridge cold (160ml) 50g/ 3 tbsp cream cheese*, softened 2 tbsp caster sugar / superfine sugar 1 tsp vanilla extract   1. Ganache – heat cream until hot and steamy but NOT boiling or even simmering. Pour over choc, leave 7 min (DO NOT COVER), whisk until combined, fridge 2 hrs (stir every now and then) until peanut butter consistency. 2. Cupcake – Whisk Dry in a bowl, Wet in another bowl. Pour wet into dry, whisk, then whisk in hot coffee (batter is thin). Pour into 12 cupcake liners. Bake 22 min at 180C/350F (160C fan), cool 1.5 hrs on rack. Cut out hole, trim off excess cake so you’re just left with a lid. 3. Cream – Beat cream cheese, vanilla and sugar on high 1 min until soft and fluffy. Beat in cream until firm peaks. 4. Fill hole with cream, pop lid back on, smear with ganache! I decorated with chopped white chocolate.   Stabilises cream so cupcakes keep 3 days without cream melting. Can’t taste it.