Chocolate Ganache Filling Recipe for Cupcakes

Recipe 1

Ingredients:

• 12 oz semisweet chocolate, finely chopped
• 1 teaspoon vanilla
• 2/3 cup heavy cream

Method of preparation:

First of all heat the cream over medium heat and bring it to boil. Take away from heat instantly and add the chopped chocolate and 1 teaspoon vanilla extract. After that, start to beat it until smooth then place the bowl in the refrigerator until the ganache is chilled, not more than 30 minutes.

Recipe 2

Ingredients:

• 9 ounces bittersweet chocolate, chopped
• 1 tablespoon dark rum
• 1 cup heavy cream

Method of preparation:

Put the chocolate into an average bowl and heat the cream in a small sauce pan over medium heat. Bring just to a boil and when it comes to a boil add chopped chocolate. Beat until smooth and stir in the rum. After that place the bowl in the refrigerator until the ganache is chilled, not more than 30 minutes.

Recipe 3

Ingredients:

• 1/4 cup heavy cream
• 2 ounces bittersweet chocolate, chopped fine
• 1 tablespoon confectioners’ sugar

Method of preparation:

Put chocolate, cream and confectioners’ sugar in a small microwave-safe bowl. Cook on high power for 20-30 seconds until concoction is lukewarm to the touch. Beat until smooth and transfer to the refrigerator until the ganache is chilled for nearly 30 minutes.

Recipe 4

Ingredients:

• 2/3 cup heavy cream
• 8 ounces bittersweet chocolate
• 2 tablespoons butter, room temperature

Method of preparation:

First of all cut the chocolate and transfer it to a heatproof bowl. Then, heat the cream until boiling and pour it above the chocolate. Allow it to sit for 1 minute and after that beat until smooth. Add the butter and whisk until mixed. Transfer to the refrigerator until the ganache is chilled, not more than 30 minutes.

How to Fill Chocolate Ganache Filling in Cupcakes?

Allow the ganache chill until thick but soft enough to be piped. Cut the middles out of the cooled cupcakes by using 1-inch round cookie cutter or an apple corer. Get the center out using a slim spoon or grapefruit knife. With a wide tip, place the ganache into a piping bag and fill up the holes in every cupcake to the top.