Chocolate-Brownie Cupcake with White Ganache Frosting

I’ve been needing a chocolate fix lately – with all the stress of getting our house on market, frustrations with my kids’ school, plus regular busy life it’s nice to have a little treat as a pikc-me-up. So today I’m sharing this INCREDIBLE Chocolate-Brownie Cupcakes with White Ganache Frosting with you! They are just super moist-yet-flakey, flavorful, and Oh. My. Heck. ADDICTING! I *may* have had trouble ont just eating it all from the batter!
Chocolate-Brownie Cupcakes with White Ganache Frosting / Busy Mom's Helper
 Seriously, I’m drooling just remembering this batch. And I have no idea which I like best, the cupcake or the frosting – they’re both just perfect. Even separate! But together it’s just like – WOW. Try them, they won’t disappoint!
Ingredients – Cupcakes
  • 1/2 cup All-Purpose Flour
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/4 cup Butter, melted
  • 3 Large Eggs
  • 2 cups Semi-sweet Chocolate Chips, melted
  • 1 cup Semi-sweet Chocolate Chips (NOT melted)
  • 2/3 cup Granulated Sugar
  • 2 tsp. Vanilla Extract
Directions – Cupcakes
  1. Preheat the oven to 375 Degrees F.  Spray or line two 12-cup cupcake tins. Set aside.
  2. In a small bowl, mix the Flour, Baking Powder and Salt.
  3. In a large bowl, beat the Eggs, Sugar and Vanilla about 3-5 minutes, or until light and fluffy.  Add the melted Chocolate and melted Butter, continue beating until well-combined.
  4. Add the flour mixture to the chocolate mixture and whisk until just combined. Stir in the (not melted) Chocolate Chips.
  5. Spoon the batter into the cupcake tins/liners, filling about 2/3 of the way to the top.
  6. Bake about 10-15 minutes, or until a toothpick inserted comes out MOSTLY clean (some moistness is fine).
  7. Allow to cool completely before frosting.
Ingredients – White Ganache
  • 2 cups Vanilla or White Chocolate Chips
  • 1/3 cup Heavy Cream
Directions – White Ganache
  1. In a small saucepan, over medium heat, bring the Heavy Cream to a simmer. Remove from the heat and add the Vanilla (or White Chocolate) Chips.
  2. Stir until the chips are fully melted and the mixture is smooth.
  3. Chill about 1-2 hours, then allow to sit at room temperature about 30 minutes up to an hour – just until it’s the right firmness to frost the cupcakes.
Notes – Use chocolate shavings/curls for garnish

Need some other Chocolate ideas?

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Kelly Dedeaux

Kelly Dedeaux

Kelly Dedeaux

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