Delish devil’s food cake, creamy chocolate ganache filling, topped with white chocolate buttercream frosting.
I seriously don’t think that I could say anymore that would entice you enough to want to try these cupcakes. This was the birthday flavor of the month. A definite must make again recipe (as if any of the recipes I post I wouldn’t make again). The ganache turns into this thick creamy center in the cupcake kind of like a chocolate truffle. It’s sinfully delicious and makes you want another one! Luckily all of these were pretty much designated to be given to people, otherwise I would not have let one of these tastey cakes go to waste!
1 1/2 cups all-purpose flour
2t. baking powder
1/2 t. salt
1 package of instant devils food pudding (only the powder)
1 ½ c. buttermilk
1 t. vanilla extract
1t. almond extract
1/2 c. room temperature butter
3/4 c. sugar
Preheat oven to 350°
Whisk together flour, baking powder, pudding powder and salt. Separately mix milk with vanilla and almond extracts, and set aside.
With an electric or stand mixer in a large bowl combine butter and sugar until light and fluffy. Add the eggs one at a time allowing each to incorporate well before moving on to the next ingredient.
Incorporate the dry ingredients and milk by alternating – half of the dry ingredients and half of the milk.
Use a small ice cream scoop for the cupcake batter. It makes the perfect size cupcakes.
Bake for 18 minutes until toothpick comes out clean.
1/2 cup shortening (Crisco has sticks and they are so much easier to measure)
1 stick butter (1/2 cup) – room temperature
4 cups confectioners sugar
2-4 T. whole milk
1 T. vanilla extract
1 c. melted white chocolate
I used Wilton’s Candy Melts for the white chocolate because the Candy Melts, melt nice and smoothly too. Melt according to the package directions. (or use almond bark or your favorite white chocolate chips or bars).
In a stand mixer, beat the shortening and butter together, add the cooled melted chocolate and beat at low speed 1-2 on a KitchenAid stand mixer. Now, incorporate the sugar gradually – 1c. at a time. Once sugar is incorporated (it will look dry) add the milk 1 T. at a time until you get the consistency you like. It will be about 3T for a medium consistency.
Cover with a wet cloth while not in use, or place in the fridge if you plan on using it much later.
Filling Recipe – Ganache
1 ½ c. heavy cream
15oz semi-sweet chocolate chips, or coarsely chopped
Place chocolate in a heat proof bowl. In a saucepan heat the cream to just before it reaches a boil. Pour the cream over the chocolate and allow the chocolate to melt and the mixture is smooth.
Now you need to completely cool the ganache either in the freezer for a few hours or overnight in the refrigerator covered.
Once completely cooled whip the ganache with a whisk or using a hand or stand mixer.
Using a cupcake filling tip on a decorating bag, fill the bag with filling then inject the cupcakes with the filling. (or use this method).
To decorate use the coupler only (without a decorating tip) and pipe the frosting in a circular motion. I sprinkled some black sugar flake I found at Michael’s Art and Craft store.