Vanilla Cupcakes with Chocolate Ganache Buttercream
Moist vanilla cupcakes are crowned with a swirl of light and fluffy chocolate ganache buttercream.
Servings 30 cupcakes
Calories 408kcal
Ingredients
Vanilla Cupcakes
- 8 oz all- purpose flour
- 3 oz cake flour
- 1.25 oz dried buttermilk
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 7 oz unsalted butter softened
- 14 oz white sugar
- 2 Tbsps cake enhancer optional
- 1 tsp vanilla
- 4 eggs
- 8 fl oz water
- 3 Tbsps canola oil
Chocolate Ganache
- 2 oz semi-sweet chocolate chopped
- 2 oz heavy cream
American Buttercream
- 16 oz unsalted butter softened
- 32 oz powdered sugar sifted
- 2 Tbsps cocoa powder optional
- 1 tsp vanilla
- Pinch of salt
Instructions
Vanilla Cupcakes
- Preheat the oven to 350°F. Line cupcake pans with paper cases and set aside.
- Sift the flours, dried buttermilk, baking powder, and salt into a bowl. Whisk to combine, then set aside.
- Add the butter, sugars, and cake enhancer (if using) to the bowl of a stand mixer fitted with a paddle attachment. Cream on a medium speed until light and fluffy, about 5 minutes. Make sure to scrape the bowl down once or twice during the process.
- Add the vanilla to the bowl and beat on medium until well combined, about 1 minute. Scrape the bowl down.
- With the mixer on the lowest speed, add an egg and mix for about 15 seconds before bumping the speed up to the next lowest setting. Mix until combined, about 15 seconds more. Repeat the process with the remaining eggs, scraping the bowl down occasionally.
- As the eggs finish incorporating, combine the water and oil, then set aside.
- Alternate adding dry and wet ingredients. Begin with a third of the dry and mix on the lowest speed until just combined. Drizzle in half of the liquids and beat on low until nearly combined. Scrape the bowl down and repeat this process with another addition of dry, then wet ingredients. Scrape the bowl down and finish with the final bit of dry ingredients. Mix until just combined.
- Use a cupcake scoop to divide the batter among the cupcake pans. Bake for 20- 22 minutes, or until the cupcakes spring back when tapped on top and a skewer comes out clean.
- Cool in the pans for about 5 minutes before transferring the cupcakes to a cooling rack.
Chocolate Ganache
- Place the finely chopped chocolate in a heat proof bowl. Set aside.
- Warm the cream in the microwave or in a small saucepan until hot, but not boiling.
- Pour the hot cream over the chocolate. Make sure the chocolate is completely covered with the cream, then cover the bowl. Let it sit for 3- 5 minutes.
- Stir the ganache until smooth. If there are still lumps, microwave in short 5 second bursts. Stir thoroughly between blasts.
- Place cling wrap on the surface of the ganache and let it cool down to room temperature. It will thicken in a few hours. If not using the same day, cover and place in the fridge. Bring to room temperature before using.
American Buttercream
- Beat the butter until pale and fluffy, about 8- 10 minutes. Scrape the bowl down.
- Add half of the powdered sugar and beat on low to combine. Bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Add the remaining powdered sugar and beat on low to combine. Bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Add the room temperature chocolate ganache, cocoa powder (if using) and vanilla. Beat until smooth. Taste and add a pinch of salt. Add liquid (water, milk, or cream) if the frosting is too thick. Beat well.
Assembly
- Top each vanilla cupcake with a swirl of the chocolate ganache buttercream.
Notes
- You can cut this recipe in half for a smaller batch.
- Use this batter to make a 3 layer 6 inch cake. Bake at 325F for 50 - 55 minutes.
- Feel free to add more ganache to the frosting.