If you never make anything else I post, you need to make these! The frosting is easy and so pretty. Watch the video to see how we made it. You will be shocked.
There are actually 2 ways you can top these cupcakes.
Can you believe these 2 types come from the same beginning. Just doing a little fun trick and you can change the whole texture, consistency, and look. Both are really pretty too.
Chocolate Cupcakes
Ingredient list:
1 chocolate cake mix
1 small package instant chocolate pudding
½ cup sugar
¾ cup water
½ cup vegetable oil
1 cup sour cream
4 eggs
1 tsp. Vanilla
1 cup chocolate chips (milk chocolate or semi-sweet)
28 cupcake liners or however many mini ones you need (probably close to 60 if you just did mini cupcakes
For the Ganache topping:
1 cup heavy whipping cream
2 cups chocolate chips (milk or semi sweet, semi sweet looks prettier)
1-Make sure you have all your ingredients.
2-Clean up work area.
3-Turn on oven to 350 degrees
4-Dump chocolate cake mix, pudding, and ½ cup sugar in a mixing bowl. Mix it. You can use a large bowl and an electric hand mixer if you want. If you don’t have a mixer or a hand mixer, just use a whisk but it will take a little longer.
5-Add water and vegetable oil. Mix it.
6-Add 1 cup sour cream. Mix it.
7-Add 1 egg, mix. Add egg, mix, Add egg, mix. Add egg, mix.
8-Add 1 tsp vanilla and 1 cup chocolate chips. Mix until it’s all mixed together.
9-Scrape the sides and mix again.
10-Put the liners in the muffin tins.
11-Using an ice cream scooper, spoon the batter into the liners. You want to fill them ¾ full. For the mini cupcakes, I use this scooper.
12-***With the help of an adult, put the cupcakes in the oven. Bake the regular size cupcakes for 18-20 minutes and the mini ones for about 12 minutes. Oven temperatures are a little different so you might want to check them a little sooner or you might have to bake them for longer.
13-***With the help of an adult check if they are done. You can touch it carefully on top with your finger . If it bounces back then they they are ready. If your fingerprint sinks in and stays, then it’s not ready yet. You could also use a toothpick. Put the toothpick inside and if it comes out clean it’s done. If it’s all gooey and covered in batter then it’s not done yet.
Frosting/Ganache:
1-Pour 1 cup of cream in a pan.***With the help of an adult turn the stove on and cook it until it starts to boil. It will start to get bubbles all over.
2-Turn the stove off and dump your chocolate chips in. Let them sit in the hot cream to melt.
3-Stir it until the chocolate melts. You can also use a whisk to help.
4-If you want to dip your cupcakes, now is the time to do that. Make sure your cupcakes have cooled down first.
5-If you want to whip it, place the ganache in the fridge to help it cook down faster. Probably about 30 minutes. If it’s still not done, do it for a little longer. If you are rushed, put it in the freezer for about 3 minutes at a time.
6-Using an electric hand mixer, mix the chocolate until it’s thick and stiff but easy to spoon up.
7-Put the whipped ganache in a piping bag or ziplock bag with a 1M size tip. If you just do a round tip or no tip, it tends to look like poop.
8-Practice in the bowl a little then move to the cupcakes. Start around the cupcake and move in then up at the top.
9-Add sprinkles if you want.
10-For the best results, let them sit overnight. Cake tastes better the next day.
11-Clean up the mess.
12-Eat, Share, Enjoy and of course subscribe!
