Dark Chocolate Ganache Cupcake Recipe

🧂 Ingredients

• 4 large eggs

  about 50g each without shell
• 100 g cake flour
• ½ tsp baking powder
• ⅛ tsp fine salt
• 60 g Stevia sweetener

  or sugar, divided into 2 equal portions
• 1 tsp vanilla extract
• 45 ml fresh milk

  I used lactose-free milk
• 30 g dark chocolate

  chopped and melted
• 100 ml whipping cream
• 100 g dark chocolate

  chopped
• 230 g unsalted butter

  at room temperature
• 500 g confectioners' sugar

  sifted
• 50 g dark chocolate

  chopped and melted
• 50 ml fresh milk

  I used lactose-free
• 1 tsp vanilla extract
• ⅛ tsp fine salt

Instructions

• 1 Chop 180g dark chocolate into fine pieces.
• 2 Melt 80g chocolate in a double boiler (heat proof bowl over a pot of simmering
  water, bowl not touching the water). Remove and set aside.
  
  Note: 100g chopped dark chocolate to be used for ganache, 30g melted for
  chocolate cake, 50g melted for buttercream.
• 3 Pre-heat oven with top and bottom heating and fan setting at 170C / 338F.
• 4 Sift 100g cake flour, 1/2 tsp baking powder and 1/8 tsp fine salt. This forms
  the dry ingredients.
• 5 Separate 4 egg yolks and whites into two bowls.
  
  Chill the egg whites in the fridge, and the egg yolk at room temperature.
  
  Note: separate the eggs one by one and transfer the egg white into a separate
  bowl, do it this way so that if any of the egg yolks broke into the egg white,
  it'll only affect one egg white and not the others.
• 6 In a large bowl, add the 4 egg yolks and break them with a whisk. Add half of
  the Stevia sweetener (30g) and whisk in high speed until the egg mixture doubles
  in volume and reaches ribbon stage (egg mixture turns thick, pale and foam like,
  and falls slowly forming a trail).
  
  Note: I used an electric whisk, you can also use a stand mixer with whisk
  attachment.  
• 7 Add 1 tsp vanilla extract, 30g melted dark chocolate and 45ml fresh milk and mix
  until incorporated.
• 8 Add the dry ingredients in two parts. Using the whisk, fold in half of the dry
  ingredients into the egg yolk mixture until well-mixed, before adding the other
  half.
• 9 Remove the 4 cold egg whites from the fridge. Using an electric hand mixer or
  stand mixer with whisk attachment, beat the cold egg whites on medium-high speed
  until foamy.
  
  Once the egg whites turn foamy, gradually add the remaining Stevia sweetener
  (30g) over 3 separate times into the egg white mixture, and beat until stiff
  peaks form and egg whites turn glossy.
  
  Note: do not overbeat as the egg white mixture will turn hard and cake becomes
  stiff.
• 10 Using a silicon spatula, gently fold ⅓ of the egg white mixture into the egg
  yolk mixture until incorporated, before adding the next 1/3, until the batter is
  well-mixed.
  
  Note: hold the mixing bowl and rotate counterclockwise while you scrape the
  mixture and fold in clockwise.
• 11 Scoop equal amount of the cake batter into paper baking cups until about 80%
  full.
• 12 Bake in pre-heat oven at 170C / 338F for 12-15 minutes.
  
  To test for doneness, insert a chopstick or skewer and if it comes out clean,
  and the cake springs back to your touch, it's ready to be removed from the oven.
  
  Let it cool before assembling the cupcake with the chocolate ganache.
• 13 In a pot over medium-low heat, add 100ml whipping cream and warm it until just
  simmering (not boiling).
• 14 Turn off heat. Add the chopped 100g dark chocolate and let it sit for 2-3
  minutes.
• 15 Stir with a spatula until the mixture turns smooth.
• 16 Chill in the fridge covered until ready to use.
• 17 Remove 230g unsalted butter from the fridge and bring to room temperature.
  
  In a stand mixer with paddle attachment, beat 230g unsalted butter until smooth.
• 18 Add 500g confectioners' sugar (icing sugar), 50g melted dark chocolate, 50ml
  fresh milk, 1 tsp vanilla extract, 1/8 tsp fine salt. Mix on low speed for 30
  second. then mix on high until well-mixed.
• 19 Transfer the buttercream into a piping bag. Chill in the fridge covered until
  ready to use.
• 20 Make a hole in the cupcake with a small spoon.
• 21 Scoop in dark chocolate ganache into the hole until fully filled up.
• 22 Pipe the dark chocolate buttercream over the cupcake.
• 23 Garnish with dark chocolate pieces or strawberries. Enjoy!

Nutrition Info