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Chocolate Raspberry Ganache Filled Cupcakes With White Chocolate Cream Cheese Icing

February 1, 2011

 

That name is quite a mouthful…let’s just call them heaven in a cupcake wrapper shall we?

The cake part of the cupcakes are vegan.  But the ganache and icing are not, but could EASILY be made vegan…just substitute coconut milk for the whipping cream and vegan cream cheese/white chocolate for the cream cheese/white chocolate.

I made these for hubby’s birthday and he LOVED them.

First you’ll be wanting to make the cupcakes.  They make anywhere from 12(somewhat over-filled and muffin like topped cupcakes) to I’m guess about 15-16 flat cupcakes.  I made 12 and they were too full, but hubby didn’t mind.

So here’s what you need:

1 ½ c. flour

1 c. sugar

1 t. baking soda

1 t. salt

1/3 c. cocoa powder

½ c. coconut oil(liquid)

1 c. almond milk(at room temperature or warmer)

1.5 t. vanilla extract

1 T vinegar

It’s imperative that your milk is warm…otherwise it’ll chill your coconut oil and you’ll have chunks of oil…not good.

Preheat oven to 350.

Add your vinegar to your (warm) milk.

Line 12-16 muffin tins(you need to use liners to keep in the ganache when you fill them later on). Add vinegar to almond milk, set aside.  Mix together flour, sugar, baking soda, salt and cocoa powder.  Add coconut oil and almond milk/vinegar mixture to dry ingredients and mix till well combined and no lumps remain.  Stir in vanilla extract.

 

The best part of vegan baking is that if you wanted, you could sit there and eat the whole bowl of batter.  And you might want to…yup it’s that good.

Fill muffin tins 2/3 of the way full (if you want flat top cupcakes) or nearly full(if you want muffin style cupcakes) and bake at 350 for 20 minutes.  Allow to cool before removing from pan.

See the ones in the back that look like they don't have much batter? Those turned out nice and flat; the others were too high

Ta-da

Next your going to want to make your ganache.   Ganache is about the easiest thing you can make but tastes incredible.

So take 3 oz chocolate and 1/2 c. heavy cream(or coconut milk).

Chop the chocolate and place into a bowl.  Bring the cream to a boil on the stovetop. Once it’s boiling, pour over the ganache and let sit for 5 minutes

After 5 minutes, gently stir till the chocolate and cream is combined.  Now stir in 3-4 T of raspberry jam.

Now let it cool for about 45 minutes(or thereabouts).   Getting this yumminess into your cupcakes may take some creativity.  I thought first I would fill an icing bag, stick the tip into the cupcake and fill it that way; it worked, but didn’t get much filling into the cakes.

So I ended up digging out about a 0.5″ diameter circle straight down the middle of the cupcake and filling it with icing.

Stick the filled cakes in the refrigerator for 1-2 hours for the ganache to set.

Then get to making the frosting.  I was a little disappointed that the white chocolate flavor didn’t really come through in the frosting so you may want to leave it out; but it probably will affect the stiffness of the frosting so keep that in mind.

I don’t have any pictures of the icing prep because I was in a whirlwind of a hurry to get them done before we had to head out.

Take 8oz of cream cheese and allow it to soften.

Melt 1/2 c. white chocolate and add to cream cheese.  Beat with mixer till fluffy.  Add 3-4 cups of confectioners sugar till you reach your desired texture/sweetness.

Pipe onto cupcakes.

Had I had more time I would’ve melted down some raspberry jam and drizzled it over the cupcakes for that upscale look.  Also, if raspberries are available at your grocery store(they weren’t at mine) you could decorate with those also.

num num num!

Check out the ganache action!

With Valentines Day just around the corner, you could wow your special someone with these!  They’re really not very hard to make but look and taste like you spent hours and hours.

PS-you can substitute strawberry or blackberry or any other berry jam you want in the ganache and I’m certain it’d still be delicious! Raspberry just happens to be hubby’s favorite!

Chocolate Raspberry Ganache Filled Cupcakes with White Chocolate Cream Cheese Icing

Cupcakes(makes 12-16 cupcakes)

1 ½ c. flour

1 c. sugar

1 t. baking soda

1 t. salt

1/3 c. cocoa powder

½ c. coconut oil(liquid)

1 c. almond milk(at room temperature or warmer)

1.5 t. vanilla extract

1 T vinegar

 

Preheat oven to 350.   Line 12-16 muffin tins. Add vinegar to almond milk, set aside.  Mix together flour, sugar, baking soda, salt and cocoa powder.  Add coconut oil and almond milk/vinegar mixture to dry ingredients and mix till well combined and no lumps remain.  Stir in vanilla extract.

Fill muffin tins 2/3 of the way full (if you want flat top cupcakes) or nearly full(if you want muffin style cupcakes) and bake at 350 for 20 minutes.  Allow to cool before removing from pan.

Raspberry chocolate ganache

3 oz semi-sweet chocolate, chopped

½ c. whipping cream or coconut milk(full fat)

3-4 T raspberry jam

 

Chop chocolate and place in bowl.  Bring cream to boil and pour over chocolate. Let stand 5 minutes.  Gently mix to combine then stir in jam.  Fill cupcakes with ganache mixture and place in refrigerator for 1-2 hours.

 

White Chocolate Cream Cheese Icing

8 oz cream cheese(or vegan cream cheese) soften

½ c. white chocolate(or vegan white chocolate) melted

3-4 c. confectioners sugar

Whip cream cheese/chocolate till creamy.  Slowly beat in confectioners sugar till desired consistency is reached.  Pipe or spread on cupcakes.

Rating:

Taste:  5/5

Difficulty factor: Moderately Easy

Clean up factor: Actual clean up is easy, but be prepared for a CRAP TON of dishes

Make again factor: YES!!!

-Tamara

 

 

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