Chocolate Cupcakes with Whipped Ganache Topping


Chocolate Cupcakes with Whipped Ganache Topping

Love is in the air…can you feel it?! I’ve been planning our Valentine’s menu for a few weeks now…I’m ahead of the game I understand but I do love Valentine’s Day. We’re a no fuss, no frills couple when it comes to celebrating this national day of love and I wouldn’t have it any other way. We usually just enjoy a nice dinner out with no gifts, just some much needed quality time together to enjoy each other’s company.

This year I made a request that we stay in. I’ll cook, he cleans, and we enjoy our new home with a dinner made with love. I’m sure when the kitchen is a mess I’ll be wishing we would have made reservations but if you know me, I love any opportunity to plan a meal, put together a themed tablescape and enjoy a full glass of wine over candlelight. So, to appease my love of entertaining and to appease Mr.’s budget we’ll be spending next Tuesday together at home. I’ll be sure to post next week on how we celebrated!

To hopefully prepare you with some Valentine’s inspiration I wanted to share a two recipes I blended together into one. My holy grails of Ina Garten and Martha Stewart never set me up for failure. I blended Ina’s Chocolate Ganache Cupcake recipe with Martha’s Whipped Ganache Topping into one scrumptious chocolate confection that will make you and your loves full adoration. And full warning theses babies are rich and chocolate heavy. 

Whether you’ll be spending your Valentine’s with a group of girlfriends or with your special one close by I hope you feel full of love for all of the wonderful people in your life. I am full of love and appreciation for all of you that continue to follow me and this creative outlet of mine! 


Chocolate Cupcakes with Whipped Ganache Topping

Yields: about 18


For the cupcake:

  • ¼ pound unsalted butter at room temperature
  • 1 cup sugar
  • 4 extra-large eggs, at room temperature
  • 1, 16 ounce can of Hershey’s chocolate syrup
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon instant coffee granules

For the whipped ganache topping:

  • 8 ounces semisweet or bittersweet chocolate
  • 1 cup heavy cream
  • 1/8 teaspoon coarse salt


  1. Preheat oven to 325 degrees. Line 18-20 cups of 2 standard (12-cup) muffin pans with baking cups.
  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, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just incorporated. Don’t overbeat or the cupcakes will be tough.
  3. Scoop the batter into the muffin cups and bake for 30 minutes, or just until set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.
  4. For the ganache, coarsely chop the chocolate with a serrated knife and place into a mixing bowl.
  5. Bring the cream just to a boil over medium-high heat. Pour over chocolate then add the salt. Let stand for 10 minutes (do not stir).
  6. Stir with a whisk until smooth and shiny to break up any pieces and emulsify the cream and chocolate.
  7. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
  8. Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, about 2-4 minutes. Transfer to a pastry bag and use to top cupcakes.

Please note that I include all of my posts on my Sara from Scratch Pinterest board if you would like to save these recipes and ideas!

Chocolate Cupcakes with Whipped Ganache Topping

3 thoughts on “Chocolate Cupcakes with Whipped Ganache Topping

  1. YUM!!!! We are the same way. We like to stay in and avoid restaurants. We don’t do gifts either. I’d rather hire a maid with the money he’d spend on a gift.

    I think this year we are going to shooting range and then shall return home for dinner and wine!

    Liked by 1 person

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