This recipe for chocolate chip cupcakes with whipped chocolate ganache frosting is for my fellow chocolate addicts. Tender, light chocolate cake is baked with mini chocolate chips for great texture. Little pops of chocolate burst on your tongue when you eat the cupcake layer. The frosting is simply what it sounds like. Chocolate ganache that is whipped with a small amount of powdered sugar.
Whipping chocolate ganache gives it a very light and airy consistency. While chocolate ganache can be heavy and rich, the whipped version isn’t heavy at all. It is also not all that sweet if you use semi sweet chocolate, so overall this isn’t an overly sweet cupcake.
If you are looking to make this a bit more healthy (within reason, it is a chocolate dessert after all), you can sub out half of the oil with applesauce and you can use light or non-fat sour cream. I love the mini chips in the batter for texture, but you can also leave them out if preferred. This recipe makes 24 cupcakes. I made 12 regular size ones in my favorite tulip liners. I used the rest of the batter to make mini cakes in my mini muffin pan.
Chocolate Chip Cupcakes with Whipped Chocolate Ganache Frosting
Ingredients
For the cupcakes:
- 1 box devils food cake mix
- 1 3 oz package chocolate instant pudding
- 1 cup sour cream or greek yogurt
- 1 cup oil or 1/2 cup oil and 1/2 cup applesauce
- 3 large eggs
- 3/4 cup milk or water
- 1 tsp vanilla
- pinch of salt
- 2 cups mini chips
For the frosting:
- 1 cup cream
- 1/2 cup butter
- 2 cups semi sweet chocolate chips
Instructions
- Prep the ganache first because it needs time to cool before you whip it. Combine the butter and cream on the stove or in the microwave until steaming. Add the chocolate chips and whisk slowly until you get a smooth ganache. Set aside to cool. You can speed this up in the fridge, but don't let it get too solid.
- When ready to use, whip in a stand mixer with whip attachment with 1/2 cup powdered sugar and 1-2 tbsp milk if needed to thin it. Whip until light and fluffy. Spread onto cupcakes when they are fully cooled down.
- Preheat the oven to 350. Line a 12 cup muffin pan with liners and spray with oil or bakers joy.
- In a large bowl, whisk together the cake mix and pudding mix. In a large measuring cup or bowl, whisk together the oil, applesauce if using, eggs, sour cream, milk and vanilla and salt. Combine the dry and wet ingredients together, mixing well. Fold in the chocolate chips. Distribute the batter among your muffin liners. Bake about 20 minutes, until a toothpick in the center comes out with only a few moist crumbs.
- This recipe makes 24 regular cupcakes, but I baked 12 and then used the rest of my batter to make mini cakes in a mini muffin pan. Cool before frosting.