Mini Chocolate Ganache Cupcakes

Mini Chocolate Ganache Cupcakes

Be bad in a small way with these Mini Chocolate Ganache Cupcakes filled with caramel!

Mini Chocolate Ganache Cupcakes

These Mini Chocolate Ganache Cupcakes graced the table as one of the sweets for my Fall Tea party. I thought the Rolo chocolate-inspired flavors provided a fun spin on a cupcake recipe. You can also top these cupcakes with Rolo chocolates, which provides an extra boost of chocolate and caramel flavor. For this special occasion, I wanted to add a little color, so I decided to use a different embellishment. 

Easy Way to Decorate Like a Pro

As I was wandering down the aisles of Michael’s Craft store, I stumbled into the baking aisle. Then I spotted these cute little icing decorations by Wilton. They seemed like a perfect option for adding a professional touch with very little effort. All I had to do was press these colorful little edible flowers onto the ganache while it was still soft. Easy button bonus! 

Don’t Be Shy with Caramel Filing or Ganache!

I am still perfecting my technique for coring these cupcakes. The key is to create a big enough “well” for the caramel filling, but still keep the cupcakes intact. I used a straw to poke a hole into the cupcakes and then rotated it to widen the hole. The next time I make them, I will use a small sharp knife to create more of a funnel shape. Then if you determine more caramel filling is needed, no problem! You will still have caramel bits leftover to make extra filling. The more caramel filling, the better they will taste! I would also opt for piping the ganache vs. spreading it. I’ve tried both methods and determined that piping is easier. It also allows you to apply the ganache a bit more thickly. The same “more is better” logic applies for the ganache. Even though that does make them a tad indulgent, just remember – you can always be bad in a small way!

Mini Chocolate Ganache Cupcakes

Serving Size: Makes 3 dozen mini cupcakes

Ingredients

    Cupcakes
  • 1 1/2 c. flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/3 c. cocoa powder
  • 1/2 c. vegetable oil
  • 1 c. water
  • 1 tsp. vanilla
  • 1 tbsp. vinegar
  • mini cupcake liners & pan
  • optional - flower icing decorations (I purchased a brand called Wilton which included 32 mini flowers) or unwrapped Rolo chocolates
    Caramel Filling
  • 1/2 bag Kraft caramel bits
  • 2 tbsp. water
    Chocolate Ganache
  • 12 oz. semi sweet chocolate chips (good quality chocolate chips recommended)
  • 1 c. whipping cream

Instructions

    Cupcakes
  • Preheat oven to 350 degrees and place cupcake liners in mini cupcake pan. Mix all ingredients together until moist and well blended. Pour batter into prepared pan, filling them about 70% full (don't overfill or else they will create a dome that's is harder to frost.) Cool for a few minutes in the pan and then invert pan on baking rack and let cupcakes cool completely.
  • Once cupcakes are cooled completely, use small tool to core the center of the cupcakes, being careful not to poke through the bottom (I would recommend using a small sharp knife to make a funnel shape in the center of the cupcake.You can also use a plastic straw to poke a hole and then wiggle it around to widen the opening. )
    Caramel Filling
  • Place the caramel bits with 2 tbsp. of water in a microwave safe bowl and heat in microwave for 60-90 seconds at medium power. Whisk after after 60 seconds and again after 90 seconds. Heat a few more seconds, if necessary, whisking until fully melted and smooth. Fill cupcakes with warm caramel immediately. If caramel thickens before you are finished, microwave a for few more seconds. I used a small creamer pitcher to pour the melted caramel into the cored cupcakes. A liquid measuring cup would also work. Pour slowly because only a small amount is required. If you need more caramel filling, microwave the rest of the caramel bits as described above.
    Ganache
  • Place chocolate chips in a large bowl. Heat cream on medium heat in a small saucepan until it just comes to a boil. Remove from heat and immediately pour over chocolate. Stir until completely mixed, smooth and glossy. Allow mixture to completely cool and set up. When you are able to spoon the ganache and it holds its shape, it is ready for piping or spreading onto cupcakes.
  • After applying ganache, top cupcakes with flower decorations or Rolo candy. Enjoy!

Notes

Adapted from DesignBakeRun Caramel-Filled Mini Cupcakes Inspired by Rolo Chocolate

http://itsthyme2cook.com/seasonalrecipes/mini-chocolate-ganache-cupcakes/

 

2 thoughts on “Mini Chocolate Ganache Cupcakes

  1. So glad you enjoyed them! I am also impressed you shared them with the family knowing you are a confirmed chocoholic!

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