Funfetti Cupcake With Chocolate Ganache Filling & Chocolate Buttercream Frosting
Deliciously moist Funfetti cupcakes with a decadent chocolate ganche filling topped with creamy chocolate buttercream frosting
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Servings: 20 cupcakes
Hand Held Mixer
- 1/2 cup Salted Butter
- 2/3 cup Unsweetened Cocoa Powder
- 3 cup Confectioner Sugar
- 1/3 cup Milk
- 1 tsp Vanilla Extract
- 6 oz Semi-Sweet Chocolate
- 1/4 cup Heavy Whipping Cream
- 3 tbsp Salted Butter
The first thing you'll want to do is prepare your cake mix. I just used a store bought box of Funfetti cake mix because it's what I had on hand. Follow the instrustions on your box but, mine called for 3 eggs, 1 cup of water and 1/2 cup of oil. Put all these items into a large mixing bowl and mix together for about 2 minutes. I used my KitchenAid stand mixer but you could use a hand held mixer or a spatula.
You'll then want to line your cupcake tin with holders and fill them with your batter. You want to make sure you don't over fill or under fill, so about ⅔ of the liners will be perfect.
Once your oven is preheated to 350° F you'll want to bake for 19-23 minutes depending on your oven. I found that baking mine for 21 minutes turned them the perfect golden brown color. Let them cool completely before moving onto filling or frosting.
Place your 6oz of chocolate into a microwave safe bowl. You can use semi-sweet chocolate chips or bakers chocolate. I went with a bar of bakers chocolate, so whichever is more convinent will work.
Then you'll want to add your ¼ cup of whipping cream and 3tbsp of butter, so that all three ingridents are together.
Next, microwave until the chocolate starts to melt. This should take about 1-2 minutes but I recommend starting on the lower end of time so that you don't burn your chocolate.
Finally, whisk the chocolate until it becomes creamy. Then place it into the fridge to cool. If you find your ganache is runny, once it's cooled a little you can use an electric hand held mixer to whip it together. Place it back in the fridge until you're ready to use it and that should help it thicken.
Once your cupcake is completely cool, core our the center being sure to not go all the way through the cupcake. I used a corer but you can use just a knife or apple corer.
Fill a pipping bag with you ganache and pipe it into the center of your cupcake. Putting the cored out top back over the filling.
I found this easiest to do in a standind KitchenAid mixer but use whatever tools you have avilable to you.
First, melt your ½ cup ( 1 Stick) of butter and pour that into your mixer.
Then, you'll add your ⅔ cup of Cocoa Powder, 3 cups of Confectioner sugar and ⅓ cup of milk. You'll want to start mixing this on a low speed so that all your podwers don't make a huge sugar cloud.
Next, you'll add 1 tsp of vanilla extract and addition milk IF NEEDED. Make sure to use a spatula to scrap the sides of your bowl while mixing to make sure everything is nicely incorperated.
Fill a piping bag and with whatever nossel you decide to use. Pipe away.