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.
- 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.
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