Vanilla Whipped Cream Filled Chocolate Cupcakes with Chocolate Ganache Frosting

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream reduces calories while maintaining creaminess.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

1. Ganache – heat cream until hot and steamy but NOT boiling or even simmering. Pour over chocolate, leave for 7 minutes (DO NOT COVER), whisk until combined, and refrigerate for 2 hours (stir every now and then) until it reaches peanut butter consistency.

2. Cupcake – Whisk dry ingredients in a bowl, and wet ingredients in another bowl. Pour wet into dry, whisk, then whisk in hot coffee (the batter will be thin). Pour into 12 cupcake liners. Bake for 22 minutes at 180°C/350°F (160°C fan), and cool for 1.5 hours on a rack. Cut out a hole in the center, trim off excess cake so you’re just left with a lid.

3. Cream – Beat cream cheese, vanilla, and sugar on high for 1 minute until soft and fluffy. Beat in cream until firm peaks form.

4. Fill the hole with cream, pop the lid back on, and smear with ganache!

Cooking Techniques

Spice Level:

Allergens