Heavenly Chocolate Ganache Cupcakes

IMG_6097I have read a number of different recipes that have included chocolate ganache frosting as an alternative to buttercream. I always thought it would be difficult to make, but in fact it is simple and only contains 2 ingredients! And I have to say, its delicious! After all, who wouldn’t love whipping cream and chocolate?

Fancy smothering your cake in this chocolaty goodness?

For the basic cupcake, you will need:

(recipe to make approx. 24 cupcakes or 2 small sponge cakes)


  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract (or essence)
  • 2 tbsp milk


  1. Heat oven to 190C/gas 5. Line your baking tray with cupcake cases, or butter two 20cm sandwich tins and line with non-stick paper if you are making a larger “Classic Victoria Sandwich” style cake
  2. In a large bowl, whisk together the eggs.
  3. Add the chopped softened butter, caster sugar, baking powderer, vanilla extract and milk and mix until all the ingredients are combined.
  4. Next, add the self-raising flour and mix until the mixture is light and creamy. This is where I think its very important to do a cake test (any excuse!) as this is when you could add more vanilla extract if needed.
  5. Divide the mixture into the cupcake cakes using a tablespoon, or into the two tins for a larger cake, making sire that the surface is smooth.
  6. Bake in the oven for about 20 minutes, or until the cakes are golden in colour on the top and the cake springs back when pressed.

For the chocolate ganache, you will need:


  • x1 carton of 300ml whipping cream
  • 200g of milk or plain chocolate – which ever you prefer really


  1. Break the bar of chocolate into small chunks and place in a large metal or glass bowl.
  2. In a pan over a medium heat, heat the whipping cream until it comes to the boil.
  3. Remove from the heat and carefully pour over the chocolate chunks and mix together until the mixture is smooth.
  4. Pop in the fridge for about 3 hours or until the chocolate ganache has set. I found that mine wasn’t quite thick enough, so the perks of using whipping cream is that you can whisk the mixture afterwards for a few minutes which will help it to thicken up to then cover your cakes or cupcakes.



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