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Chocolate Ganache Cupcakes with Buttercream Frosting

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Recipe for chocolate cupcakes topped with ganache and then a vanilla buttercream.

chocolate cupcakes topped with pink buttercream and sprinkles

I can’t hardly believe that 2 years ago today, I started this little blog of mine. And back then, I would have never guessed what an impact it would have on my life.

Just over 2 years ago, I was looking for a hobby. I really had nothing that I was really passionate about. I had things that I liked to do, but nothing that I would wake up in the morning thinking about. So I set out to find something.

I had always enjoyed scrapbooking, and taking pictures is an integral part of that. I always wanted to get into photography, but never thought I had the creativity or “eye” for it. I even took a course in college many years ago, but got frustrated with myself because I never felt good enough. But since photography was always something I wanted to learn, I decided to go with it. I bought myself a new point and shoot camera, and I was off.

My first discovery was flickr. I can’t tell you how many hours I spent on there, going through the photos and being inspired. I started a photo-a-day project that was really a lot of fun for me. But eventually, I decided that I needed a niche. I came across some food photos on flickr, and I was led to Meeta’s blog – What’s For Lunch Honey. There, I was introduced to a whole world that I never knew existed – food blogs. I couldn’t resist – I wanted one!!

I originally started, thinking that it would be a good place for me to practice my photography and also record the food that I had made. I had been a long time member of allrecipes – and I loved it because I could tell others what I thought of recipes, and I could also get other opinions on recipes. But with food blogs, I get the same thing, but you get the writing, the stories, the photos and all that comes with a blog post.

I soon discovered that the food blogging world is not only vast, but it is a very friendly place. I’ve spent countless hours reading blogs, and writing and photographing for this one. I can’t imagine my life without it now. I had finally found that “hobby” that I am passionate about. Thank you all for sharing your lives and your food with me, and for letting me share mine!

Chocolate cupcakes with buttercream and a number 2 candle

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chocolate cupcakes topped with pink buttercream and sprinkles

Chocolate Ganache Cupcakes with Buttercream Frosting

  • Author: Deborah Harroun
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baked
Print Recipe

Description

Recipe for chocolate cupcakes topped with ganache and then a vanilla buttercream.

Scale

Ingredients

Cupcakes:

  • 1/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 4 large eggs, at room temperature
  • 1 (16-ounce) can Hershey’s chocolate syrup
  • 1 tablespoon vanilla extract
  • 1 cup flour
  • 1 teaspoon instant coffee granules

Chocolate Ganache:

  • 1/4 cup heavy cream
  • 4 ounces good semisweet chocolate chips
  • 1/4 teaspoon instant coffee granules

Vanilla Buttercream

  • 1 cup unsalted butter, at room temperature
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
  2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don’t overbeat, or the cupcakes will be tough.
  3. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.
  4. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  5. Dip the tops of the cupcakes into the ganache. Do not refrigerate.
  6. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
  7. Pipe the buttercream on top of the ganache covered cupcakes.

Recipe Notes:

cupcake and ganache recipes from Ina Garten

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

  1. Psychgrad says

    Happy belated blogaversary! Is it just me, or does the word “ganache” take everything up a notch?

    Reply

  2. The Food Librarian says

    Happy Blogiversary!!! Great cupcakes. I always enjoy reading your blog…sorry I don’t comment all the time, but I do enjoy it!!!

    Reply

  4. Deborah says

    Anon – I did use a can. I found it where the other ice cream toppers are. But I’m pretty sure it’s the same as the syrup in the squeeze bottle!

    Reply

  5. Anonymous says

    Did you use a can of syrup? I can’t find it and was wondering if it’s the same syrup as the squeeze bottle.

    Reply

  9. The Bentley Family says

    WOW! I had to read this a couple of times. So you make the cupcake, dip it in the ganache and then frost it? Sounds like chocolate heaven to me.

    Reply

  10. gayle says

    Happy blogiversary! I just found you recently, and have been enjoying the recipes. Thanks for all your lovely work!

    Reply

  12. Cookie baker Lynn says

    Happy blog birthday! Your stories, recipes, and beautiful photos are wonderful. Here’s to many more years of sharing the fun.

    Reply

  13. Joy the Baker says

    Aw! What a sweet post! Happy Blog Birthday! It’s amazing what the food blogging community can do for you life, isn’t it!? Amazing! These cupcakes look just darling! Congratulations on two years!

    Reply

  15. kat says

    Congrats on your blog birthday! I know what you mean about how much food blogging can impact your life, its crazy. Love those pictures with the polka dot backround! Do you still do a photo a day? I’m on year 3 of it.

    Reply

  17. Grace says

    you’ve made some gorgeous cupcakes for your special day. congrats, and PLEASE keep up the amazing work. 🙂

    Reply

  18. MeetaK says

    Happy happy blog birthday sweetie! Looking forward to many more. I had no idea that i led you to start your own food blog. i think i will pat myself on the shoulder because i like this space here! hugs!

    Reply

  21. Katie says

    Happy Blog Birthday! I’m so glad you decided to choose food blogging as your hobby. The cupcakes sound wonderful.

    Reply

  22. Elyse says

    Happy blogiversary!! I, for one, am super glad that you decided to pick up this hobby 2 years ago! And what wonderful celebratory cupcakes!

    Reply

  26. Meredith says

    Today is my ACTUAL birthday!! I am new to your blog and I have really loved reading your new recipes. I am going to try the spinach artichoke pasta this week. Keep up the wonderful recipes and pictures.

    Reply

  27. Claire says

    And your photography is wonderful! I love the background polka dots you chose…perfect! Congrats on your blog birthday. 🙂

    Reply

  30. Sophie says

    What a neat story, and this is the tastiest hobby too! I love photography too, but I like being able to eat what I make :). The cupcakes are really pretty, I loooove the pink!

    Reply

  40. Sara says

    Happy blogiversary! I’ve been blogging for almost 2.5 years, it’s amazing how fast the time flies. I love looking back at all the things I’ve made. Your cupcakes look delicious.

    Reply

  43. Ingrid says

    Happy Blog Birthday!

    I noticed that in the recipe you used large eggs but in most of Ina’s recipe she uses extra large ones. Did you just use lg but the recipe called for x-lg? I ask because I hardly make her recipes due to the egg size issue. I hate buying a dozen of x-lg for just 2 or 3 eggs when it seems everyone recipe calls for lg. We don’t eat eggs alone much so they’d sit awhile. Thx, for the info.
    ~ingrid

    Reply

  45. Rosa's Yummy Yums says

    Happy Blog Birthday and keep up with the great work! These cupcakes look terrific and ever so pretty!

    cheers,

    Rosa

    Reply

  46. Michelle @ Find Your Balance Health says

    Congrats on turning 2! I agree, the food blogger community is so friendly – I’m grateful for it!

    Reply

  50. Happy cook says

    Congragulations to your wonderful blog. And wishing you and you lovely blog many many more years of delicious blogging.

    Reply