Autumn is back, and so are its gourmet pleasures. The opportunity to make these delicious milk chocolate & vanilla cupcakes !
Enjoying soft cupcakes topped with creamy chocolate frosting with a steaming cup of tea... That's kind of my idea of the perfect snack. What does your perfect snack look like?
You will love tasting this creamy ganache, and underneath, this very soft vanilla cake... The recipe will allow you to prepare a dozen cupcakes (normal size). Nothing complicated in the recipe, you just need to be equipped with small cupcake paper cases and a rigid muffin mold for baking in the oven. For decoration, you can use a piping bag but also use a spoon or a spatula to decorate with milk chocolate ganache!
With these milk chocolate cupcakes, I also wanted to try my new Callebaut Belgian milk chocolate pistoles. Turning them into a super creamy whipped ganache was a good idea I think.
And what a taste in the mouth... Mamma mia!
If you want to vary the pleasures, why not try these lemon-blueberry cupcakes, or these passion fruit cupcakes ?
I give you my recipe below:
- 150 g of flour
- 2 cc of baking powder
- 1 small pinch of salt
- 3 whole eggs
- 150 g powdered sugar
- Beans of a vanilla bean
- 150 g soft butter
- +
- 30 cl full liquid cream 30% fat minimum
- 20 g soft butter
- 360 g milk chocolate pistoles
- Preheat the oven to 170 °.
- In a container, combine the dry ingredients.
- Separately, beat the eggs and the sugar. Add the vanilla. Incorporate the softened butter, then the dry ingredients in rain.
- Mix quickly, then fill 2/3 full of paper cups placed in a stiff muffin pan. Bake for about 20 minutes. Let cool completely on a wire rack.
- In a saucepan, heat the cream and butter. Remove from heat to a boil.
- Pour the hot cream in two batches over the milk chocolate and whisk to melt.
- Film everything and refrigerate overnight.
- Whip the preparation in a food processor for 1-2 minutes, it will lighten slightly (be careful not to whip too much, otherwise lumps are present).
- Pour the ganache obtained in a pastry bag fitted with a fluted tip and decorate the cooled cupcakes, sprinkle with small sprinkles as you wish.
It makes you want! The drawings with the ganache are very successful!
They are very very greedy!
They are very pretty these little cupcakes!
they are very beautiful!
Simply perfect!
If they are as good as they are beautiful, I want to bite into them right away!
the recipe makes me want to test it too much this week but due to lack of time do you think we can replace the pistols with chocolate bars? I imagine that the taste will not be as perfect but I was also keen to try ??
thank you lilie for continuing to treat us!
Hello Elodie, yes the milk chocolate bar also works :) @ soon
Small gourmet bites !!
They are so cute and adorable!!!!!! yum...
Your icing looks great, I'm going to try a different fluted tip than the one I usually use to try to get something as pretty...
Your cupcakes look great!! It makes me want to nibble on one or two
These cupcakes really make you want some, like all the ones you make. I would like to make them, are the grams of milk chocolate in pistole and bar the same?
Hello Sarah, yes you have to start on the given grammage. @ soon
I'm not a big fan of cupcakes, but I have to say you made a really nice presentation in pink!
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Hello, I tried the recipe today. It's very good!
However the ganache was very compact, is that normal? It was hard to pipe...
Thank you in advance for your reply
Hello Amandine, if the ganache is too compact you have to whip it to aerate it more, see you soon
top recipe!!! tried recipe this morning for my shop! all that's left is to wait for the feedback from customers
Hello Aurélie, is it possible to make them the day before to taste them the next day? Will the ganache stand? thank you very much in advance
Hello, the ganache will hold if stored in the refrigerator.
Hello, as always your cupcakes are beautiful! I would like to try this recipe but with dark chocolate, is it possible? Should I add icing sugar? Thanks in advance for your advice :-)
Hello, yes you can use dark chocolate, I recommend a more natural sweetener, such as agave syrup or honey for example. Do not sweeten first, and add if necessary.
Thanks Lilie for the recipe. I also made the recipe with dark chocolate and as advised I took agave syrup with it. Great result: