Chocolate Cupcakes with Strawberry Butter Cream
We started with our classic chocolate cake recipe for these cupcakes; we added a rich chocolate ganache filling. To finish, we topped them with a strawberry buttercream for a delicious treat.
Ingredients
- Chocolate cupcakes https://gracetogather.com/the-best-chocolate-cake-ever/
Chocolate Ganache
- 4 oz chocolate Chips
- 3/4 cup heavy cream divided
Strawberry Butter Cream
- 1 1/2 cup butter softened
- 5 cup confectioners sugar
- 1 cup strawberry jam I push mine through a sieve or puree in a blender.
Instructions
- Follow the chocolate cake recipe.
- Prepare cupcake pans with paper liners, fill cupcakes to about 2/3 full.
- Bake at 350 degrees for 18-20 minutes or until the top of the cupcake springs back when touched.
- Allow to cool
Ganache
- Heat 1/2 cup of the heavy cream in a pan, you want it hot but not boiling.
- Remove the pan of cream from the heat and add the chocolate chips. Allow to rest for about 3 minutes.
- Using a hand whisk, whisk the chocolate chips and cream until incorporated.
- Allow the ganache to come to room temperature.
- When the ganache has reached room temperature, add 1/4 cup of cold heavy cream and beat with a mixer until it's a pudding consistency.
Strawberry Butter Cream
- Beat the butter until fluffy.
- Add 1 cup of confectioner sugar to the butter, and beat well. Continue to add 2 more cups of the sugar 1 at a time and beat well after each addition.
- Add the strawberry jam and mix well.
- Add the remaining 2 cups of confectioner sugar 1 cup at a time.
Assembling the cupcakes
- Prepare the piping bags, 1 with a piping tip for the ganache, and one with your preferred decorating tip for the frosting.
- For the ganache, use the piping tip and gently pipe the ganache in the center of each cupcake.
- When all of the cupcakes have ganache, frost them with strawberry butter cream.
- Store in the refrigerator