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German Chocolate Cupcakes with Chocolate Ganache Glaze

 

These yummy German Chocolate Cupcakes will have everyone in your family asking for more or for the recipe!  It’s okay to share…the recipe, that is.  You don’t have to share your cupcakes if you don’t want to.

German Chocolate Cupcake with Chocolate Ganache Glaze Recipe

  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 6 ounces German sweet chocolate melted
  • 1 1/2 teaspoons clear vanilla extract
  • 1 1/2 cups buttermilk

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl combine flour, baking soda, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix well. Add chocolate and vanilla; beat until well blended. Add dry ingredients in thirds alternating with buttermilk, beating after each addition until smooth. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Ganache Glaze

  • 1 pkg (14 ounces) Candy Melts®
  • 1/2 cup whipping cream
Makes: About 2 1/4 cups.
Instructions
Chop Candy Melts (you can use a food processor). Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Melts, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream. Place cake on cake board cut to fit; position on wire rack over drip pan. Pour glaze into center and work out toward edges. Note: Cake may be iced first in buttercream icing. Let icing set, then pour on ganache. If cake is one layer or perfectly smooth, buttercream icing is not needed.
Whipped Ganache: follow recipe above, using 1 cup whipping cream and making these changes: Allow mixture to set and cool to room temperature (it will have the consistency of pudding, this may take 1 to 2 hours.) Whip on high speed until light and soft peaks form.
Makes: About 24 standard cupcakes
 

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About the Author

LaLa Castro Founder of eLaLa & Sparkles Forever, passionately runs her fashion jewelry business along with other passionate websites that unites social communities. SparklesForever.com is an online jewelry boutique providing fashionistas around the world with fashion jewelry for less. When she is not hand-picking jewels for her online store, she’s an avid Champagne and cupcake enthusiast who runs both TheCupcakeRecipes.com and BubblyAndSweet.com, along with other fast community growing websites. LaLa gives back to her community by supporting various causes such as, Women For Women International and as a social media addict she enjoys advising small businesses on the joys of communicating online. Lala Castro’s main goal in life is to inspire anyone who has a passion. By supporting your passion and sharing with others around the world, you create a life full of energy and love. We hope you can be a part of this passionate world that we love to call Lala-Land.