Ultimate Chocolate Cupcakes
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Ultimate Chocolate Cupcakes
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Chocolate lovers - this one’s for you! These Ultimate Chocolate Cupcakes are chocolate cupcakes that are filled with chocolate mousse, then topped with a chocolate buttercream and a white chocolate ganache.
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Ingredients
Cupcakes:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Mousse Filling:
- 3/4 cup heavy whipping cream
- 1 1/2 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons HERSHEY’S Simply 5 Chocolate Syrup
- 1 1/2 tablespoons HERSHEY’S Cocoa
Chocolate Frosting:
- 3 oz HERSHEY’S Unsweetened Baking Bar
- 4 1/2 cups confectioners’ sugar
- 2 tablespoons HERSHEY’S Cocoa
- 1 1/2 cups unsalted butter at room temperature
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Green Ganache:
- 6 oz HERSHEY’S Premier White Chips
- 1/4 cup heavy whipping cream
- green paste food coloring
- holiday nonpareils or candy
Instructions
to bake the cupcakes:
- Preheat the oven to 350ºF. Line 36 muffin cups (2-1/2 inches in diameter) with paper baking cups.
- In a large bowl, stir together the sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. Beat on medium speed with a mixer for 2 minutes. Carefully stir in the boiling water. Fill each of the baking cups about 1/2 full of the batter.
- Bake for 22 to 25 minutes, or until a tester inserted in the center comes out clean. Cool completely on a wire rack.
to make the chocolate mousse:
- In a chilled bowl with chilled beaters, beat the cream until soft peaks form. Gradually beat in the confectioners’ sugar and vanilla and continue to beat until stiff peaks form. Fold in the chocolate syrup and the cocoa. Refrigerate until needed.
to make the chocolate frosting:
- Melt the chocolate in a double boiler. Allow the chocolate to cool slightly until warm.
- In a medium bowl, whisk together the confectioners’ sugar and cocoa. Beat in the butter until smooth. Add the melted chocolate and continue to beat. Add the cream and the vanilla, then beat for 2-3 minutes, until the frosting is light and fluffy.
to make the ganache:
- Combine the white baking chips and the cream in a double boiler. Cook over low heat, stirring frequently, until the baking chips are melted and the mixture is smooth. Stir in the paste food coloring.
to assemble the cupcakes:
- Cut a cone shape about ¾” in diameter and ¾” deep with a sharp paring knife. Cut off the pointed end of the cone and reserve the top. Fill each hole with about 1 teaspoon of the mousse, then cover with the reserved tops.
- Place the chocolate frosting in a piping bag fitted with a decorative tip. Pipe the frosting onto the cupcakes.
- While the ganache is still warm, drizzle a spoonful over the top of the cupcakes, letting the ganache drip down over the frosting. Place the decorations in the ganache before it completely sets up.
Notes
- For high altitude: *subtract 2 tablespoons of sugar *subtract 1/4 teaspoon baking powder *subtract 1/4 teaspoon baking soda *add 2 tablespoons milk
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