Chocolate Chip Cupcakes with Whipped Chocolate Ganache Frosting
Tender and moist chocolate chocolate chip cupcakes topped with light and airy 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.
Tried this recipe?Let us know how it was!