Fudgy Chocolate Granche Stuffed Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 cup Cocoa
  • 1 3/4 cup Flour
  • 1 tsp Salt
  • 2 cup Sugar

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1 cup Heavy whipping cream
  • 1 cup Whole milk

• Desserts

  • 1 bottle Chocolate fudge

• Liquids

  • 1 cup Water

Found on jennsblahblahblog.com

Description

Ingredients

• 1 3/4 C Flour
• 2 C Sugar
• 1 C Cocoa
• 1 1/2 TSP Baking Soda
• 1 1/2 TSP Baking Powder
• 1 TSP Salt
• 2 Eggs
• 1 C Whole Milk
• 1/2 C Oil
• 1 C Boiling Water
• 1 bottle of chocolate fudge
• 1 C heavy whipping cream
• 9 oz semi sweet chocolate chips.

Directions

• Bring heavy whipping cream to a boil and pour over the chocolate chips.
• Stir until combined and the bowl starts to look like chocolate sauce.
• Let sit until cooled.
• Core out the center of the cupcake and scoop some ganache into the cupcake.
• 1 C unsalted sweet cream butter
• 1 C softened cream cheese butter
• 3 C powder sugar
• 4 TBSP heavy whipping cream
• Line the cupcake tins with paper liners. Preheat oven to 350 degrees.
• Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
• In a separate bowl add the eggs, whole milk, and oil.
• Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
• Mix all together until fully incorporated.
• Beat for 3 minutes on medium.
• Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
• The batter may be a little runny.
• Scoop batter into cupcake lined cups until 3/4s filled.
• Bake at 350 degrees for 20-25 minutes.
• Remove from oven and allow to cool completely.
• Add in all ingredients into a standing mixer and mix until combined and stiff peaks form.
• If powder sugar pebbles form, add 1-2 TBSP more of heavy cream
• If the frosting is too thin add 1/2 C more of powder sugar
• Mix until the the frosting becomes stiff and doesnt fall off a spoon.
• Spoon the frosting into a piping bag with a star tip and frost the cupcakes starting at the base in a circular motion.
• Drizzle the chocolate fudge on top of the frosting

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