Vanilla Cupcakes with Chocolate Frosting and Ganache Topping

  

Ingredients

For the Vanilla Cupcakes (Makes 12 cupcakes):

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup (120ml) whole milk

For the Chocolate Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 1 3/4 cups (220g) powdered sugar, sifted
• 1/4 cup (25g) unsweetened cocoa powder, sifted
• 2 tbsp heavy cream (or milk)
• 1 tsp vanilla extract

For the Ganache Topping:

• 1/2 cup (120ml) heavy cream
• 4 oz (115g) semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

Instructions

Step 1: Make the Vanilla Cupcakes

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

• In a medium bowl, whisk together the flour, baking powder, and salt.

• In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).

• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

• Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.

• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Step 2: Prepare the Chocolate Frosting

• In a bowl, beat the butter until creamy.

• Add the powdered sugar and cocoa powder gradually, beating on low speed to combine.

• Add the heavy cream and vanilla extract, then beat on high speed until the frosting is smooth and fluffy.

Step 4: Assemble the Cupcakes

• Once the cupcakes are completely cool, frost them with the chocolate frosting using a piping bag or a spatula.

• Spoon the slightly cooled ganache over the frosting, letting it drip down the sides for a dramatic effect.

• Optionally, garnish with sprinkles, chocolate shavings, or a small piece of chocolate on top.

Tips

• Ensure all ingredients are at room temperature for the best texture.
• Chill the cupcakes for 10-15 minutes after frosting to set the ganache.
• Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.