Vanilla cupcakes with ganache frosting topped with white chocolate chips, is such a loooong name to put for a simple and easy vanilla cupcake.  I admit, I am terrible at "naming".

Do not get scared by the French word "ganache", its a simple and easy chocolate frosting made by heating cream and pouring it over chopped chocolate or chocolate chips......for me it is HEAVEN!

These were gone so fast that I had to save one for Homey.

Lets bake these cupcakes and top them with ganache! and enjoy the goodness of life with chocolate. I made these for my kids a few days back; just to cheer them up.

Step By Step Tutorial:

Yield: 15 to 16 cupcakes.

Preheat oven to 180 degree C.  I used store-bought butter, and used the wrapper to grease the muffin pan. Add the butter to a bowl along with sugar.

Cream the butter and sugar for 1 minute. Add in eggs one by one and cream again for 1 minute. Add in vanilla essence.

Add in flour mixed with baking powder and 3/4 cup milk (it is always best to add 1/2 cup milk first and add in the rest accordingly). Sometimes you might need a bit more milk; about 2 to 3 tbsp.

Mix with hand beater for another 40 seconds on low speed. Do not over beat! The batter is thick and that is why I mentioned that milk should be added carefully. We need a thick batter and so, if you pour in all the milk sometimes the batter will become loose.

I always use an ice cream scoop to scoop out the batter into muffin pan....easy and mess free!
Bake at 180 degree C for 18 to 20 minutes or until a toothpick inserted in the center comes out clean, or until done.

While the gorgeous cupcakes are baking, lets make the ganache.

Heat cream in a sauce pan. Since, only low fat cream is available at this part of the world; I was careful not to shake or tilt the cream packet for sometime, in short, I kept it standing for sometime. My idea was to get the thick cream to collect on top, so that once the pack is opened I can just scoop out the required thick cream. The rest is liquid-like which I saved in fridge for adding in curries like paneeer butter masala. 

Once the cream starts to boil, switch off the fire.  Add in the chocolate chips.

Stir vigorously, until the chips are melted. Add in butter if using.

By the time our cupcakes are ready, see the dome shaped or mushroom shape cupcakes; I wanted them to be like this, so I filled the batter to the top. And since the cake batter was thick, I was pretty sure that it will not spill out while baking.

But if you want regular size cupcakes; pls fill only 3/4 and you will get about 15 to 16 cupcakes.

Allow the cupcakes to sit in the pan for a minute and then transfer them to a wire rack and allow them to cool down. Spoon the ganache over the warm cupcakes or you can dip the top in the ganache.

Sprinkle some white chocolate chips or sprinklers.

More cupcake recipes:

Strawberry Cupcakes

Eggless Banana Cupcakes

Cappucinno Muffins

Vanilla Cupcakes With Ganache Frosting

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Butter: 1 stick/100 gms
• Sugar: 2/3 cup
• Eggs: 2
• Flour: 1 1/2 cups
• Baking Powder: 2 tsp
• Vanilla Essence: 1 tbsp
• Whole Milk: 1/2 to 3/4 cup
• FOR THE GANACHE:
• Chocolate chips: 1/2 cup
• Whole Cream: 1/3 cup
• Butter: 1 tsp (optional)

  METHOD:

1. Preheat oven and grease muffin pan.
2. Add butter into a bowl with sugar. With a handheld beater, cream for 1 minute.
3. Add in eggs one by one and cream again for 1 minute. Add in vanilla essence.
4. Add in flour mixed with baking powder and 3/4 cup milk (it is always best to add 1/2 cup milk first and add in the rest accordingly).
5. Mix with hand beater for another 40 seconds on low speed. Lastly fold with a spatuala.
6. The batter will be thick, scoop out the batter with an ice cream scoop and fill 3/4 of the muffin pan.
7. Bake at 180 degree c for 18-20 minutes or until done.
8. FOR THE GANACHE:
9. Heat cream in a saucepan and when it starts to boil, switch off the fire.
10. Add in the chocolate chips stir well so that it is melted. Add in butter.
11. Once the cupcakes are out of the oven and cooling down, scoop ganache with a spoon and spread on top of the cupcakes.
12. Sprinkle white chocolate chips or sprinklers on top.

NOTES

• I used salted butter so, extra salt was not added.
• If you are more on the sweet side, you can increase sugar up to 3/4 cup.
• All ingredients should be at room tempertature and oven must be preheated.
• You can use a cupcake liner for easy handling. Since I wanted large cupcakes, I filled the batter to the top.

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