Citizen Reporter
3 minute read
11 Sep 2021
12:00 pm

Tasty Saturday treat: Ganache filled chocolate cupcakes

Citizen Reporter

If ganache is not your favourite, then you can tweak these ganache filled chocolate cupcakes by adding a filling of your choice.

Ganache filled chocolate cupcakes. Picture: iStock

Using your free time to create delicious and sweet treats for yourself and the family bring a kind of joy that cannot be explained. Spend some time in the kitchen this Saturday creating these yummy and moist ganache filled chocolate cupcakes.

If ganache is not your thing then you can substitute it with caramel or any other sweet and delighful filling of your choice.

Ganache filled chocolate cupcakes


  • 1 cup of all purpose flour
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon salt
  • 1/2 cup of unsalted butter
  • 1 cup (207g) sugar
  • 2 large eggs
  • 6 tablespoon of natural unsweetened cocoa powder
  • 1/2 teaspoon of vanilla extract
  • 6 tablespoon of warm water
  • 6 tablespoon of milk
  • 204 g of semi-sweet chocolate chips
  • 1/2 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 1 1/4 cups of unsalted butter, room temperature
  • 3 3/4 cups of powdered sugar
  • 6 tablespoon of natural unsweetened cocoa powder
  • 4–5 tablespoon of water or milk
  • 1 teaspoon of vanilla extract
  • Pinch of salt

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  1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
  2. Combine flour, baking soda and salt in a medium sized bowl. Set aside.
  3. Add butter and sugar to a large mixing bowl and cream together on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see a noticeable change in color and texture.
  4. Add the eggs one at a time, beating until combined.
  5. Combine the cocoa powder, vanilla and water and stir until combined. Add the mixture to the cake batter and mix until well combined.
  6. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix until combined. Add the milk and mix until combined, scraping down the sides as needed. Add the remaining flour mixture and mix until well combined.
  7. Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cupcakes from the oven and allow to cool.
  9. To make the ganache filling, add the chocolate chips to a medium sized bowl.
  10. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
  11. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside to cool until at least room temperature. You could also refrigerate it until cold.
  12. When you’re ready to build the cupcakes, make the frosting. Add the butter to a large mixer bowl and beat until smooth and creamy.
  13. Add about half of the powdered sugar and mix until smooth and well combined.
  14. Add the cocoa powder and mix until well combined and smooth.
  15. Add the vanilla extract and 2-3 tablespoons of water or cream and mix until smooth and well combined.
  16. Add the remaining powdered sugar and mix until smooth and well combined.
  17. Add more water or cream until desired consistency is reached, then add salt.
  18. To put the cupcakes together, use a cupcake corer or knife to remove the centers of the cupcakes.
  19. Fill the centers of the cupcakes with the ganache filling (about a 1/2 tablespoon of ganache per cupcake), then pipe the frosting onto the cupcakes with the chocolate buttercream. I dusted the tops of the cupcakes with a little cocoa powder, if you’d like to do that.
  20. Serve cupcakes at room temperature, but store in the fridge. Cupcakes are best eaten within 2-3 days.

This recipe was found on