Cream filled Cupcake with Dark Chocolate Ganache frosting (IMBB 13)


…or you could call this a homemade Hostess Cupcake, if you are so inclined. It is the same basic premise after all.

What really sets this recipe apart is the drak chocolate ganache frosting. It’s richness offsets the sweetness of the cupcake nicely. The cake itself is not so rich, having been dominated by flour. If I were to make it again, I’d add more cocoa powder, and not so much APF. I haven’t quite worked out the conversion tho’.

On to the recipe:


  • 10 oz dark chocolate
  • 1 cup heavy cream


  • 1/2 cup granulated sugar
  • 1/2 cup vegetable shortening, room temperature
  • 1/2 cup evaporated milk
  • 1/3 cup all-purpose flour
  • 1 dsh salt
  • 1 tsp vanilla


  • 1 cup butter, room temperature
  • 2 1/2 cup bakerssugar
  • 1 cup unsweetened cocoa
  • 1/4 cup heavy cream
  • 4 lrg eggs, room temperature
  • 2 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cup water

For the ganache: Place cream over medium heat in a sauce pan. On a different burner, start a double boiler over medium heat. Add and melt chocolate to the top half of the double boiler. Stir often to ensure chocolate’s smoothness.

As the cream starts to boil, take one ladle of cream and add it to chocolate. Remove chocolate from heat and stir in cream thoroughly. Pur into a mixing bowl and add the rest of the cream. Mix with a hand mixer on low speed for 5 minutes. Cover with saran wrap and chill overnight.

For the filling: In one mixing bowl, whip together the shortening and sugar, until sugar is thoroughly incorporated.

In a seperate mixing bowl, mix flour with the evaporated milk. Using a spatula, pour milk into suagr mixture. Add salt and vanilla, and mix well. Cover and chill until you make the cupcakes.

For the Cupcakes:
Pre-heat oven to 350 degrees F.

Remove ganache and filling from refrigerator, and allow to come to room temperature.

In a large mixing bowl, cream butter and sugar. Add cocoa and cream and mix well. Add eggs, one at a time, creaming well after each addition.

In a seperate bowl, sift together dry ingredients. Using a hand mixer on slow speed, add the dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix well. Pour into prepared pans

Bake 30 to 35 minutes. Remove from oven and cool for an hour before removing from pan.

Cut a cone-shaped hole in the top of cupcakes. Remove the cone and cut its tip. Fill cavity in cupcake with the filling. Replace cone top and ice with the ganache.

Serves 24

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