Vanilla-Crème Filled Chocolate Cupcakes With Bittersweet Chocolate Ganache

  1. Preheat the oven to 350u0b0F. Grease two 12-cup muffin pans (preferably not nonstick) with butter; set aside.
  2. In a large bowl, whisk together brown sugar, white sugar and salt. Using a fine mesh sieve, sift millet flour through cocoa powder into the bowl containing the sugar mixture. Whisk together dry ingredients.
  3. In a separate, small mixing bowl, whisk together wet ingredients (canola oil through vanilla extract). Pour buttermilk mixture into dry ingredients; whisk just until combined and lump-free.
  4. Fill muffin cups with a level 1/4 cup of batter. Immediately transfer to preheated oven and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool in pan for about 5 minutes. Remove cupcakes from the tins (you may need to loosen cupcakes using a spatula or thin knife) and cool completely on a cooling rack.
  5. CORE CUPCAKES: rnrnUsing a cupcake corer, remove centers from the cupcakes, set aside for another use (a.k.a. samples for the baker!). Place cored cupcakes on a large platter or several plates, allow for about 1/2 inch of space between them.
  6. MAKE FILLING:rnrnIn the bowl of a stand mixer fitted with the whisk attachment, whip butter on medium speed until light and fluffy-about 1 minute. Add Fluff to butter and beat for 1 minute or until well combined. Add vanilla extract. With mixer on low speed, add powdered sugar; once the powdered sugar is incorporated, increase speed to medium, and beat for 1 additional minute.
  7. Transfer filling to a pastry bag fitted with a round pastry tip (Wilton #12). Pipe filling into cupcake cores until level with the top of the cake. Transfer filled cupcakes to the fridge. Once filling is firmed up a bit (about 30 minutes - 1 hour), gently pat down any peaks in the filling with your finger (it shouldn't stick to you-if it does, they need to be chilled longer). They are now ready for the ganache.
  8. MAKE GANACHE:rnrnIn a small saucepan, warm cream over medium-low heat, stirring occasionally, just until you see a bubble come to the surface. While cream is heating up, place chocolate in a heat-proof bowl. Pour hot cream over chocolate and let it sit for a minute; gently stir until all of the chocolate is melted. Place bowl with ganache over a small pan of barely simmering water to keep it warm while you work (caution: do not let the bowl with the chocolate touch the water, if the ganache gets too hot it will separate, so keep a close eye on it).
  9. Working quickly, spoon about 2 teaspoons of ganache over each cupcake, and spread to the edges using a small spatula (straight or offset, whichever you prefer).
  10. Allow ganache-topped cupcakes to cool at room temperature for 30 minutes to 1 hour (if you touch the ganache, it shouldn't transfer to your finger). Chill completely in the fridge.
  11. PIPE WHITE CHOCOLATE SQUIGGLES:rnHeat white chocolate over a double boiler until about 75% of the chocolate is melted. Remove bowl from the heat and stir until smooth. Transfer chocolate to a pastry bag fitted with a small, round tip (Wilton #2). Pipe seven squiggles across the tops of the chilled, ganache-covered cupcakes. Chocolate should harden instantly.
  12. STORE AND SERVE:rnOnce ganache and white chocolate are hardened, cover cupcakes and store in the fridge. Remove cupcakes 30 minutes to 1 hour before serving.

chocolate cupcakes, golden brown sugar, white sugar, kosher salt, millet flour, garbanzo fava flour, starch, arrowroot starch, xanthan gum, baking soda, espresso powder, dutch, canola oil, buttermilk, eggs, vanilla, butter, vanillacrueme, chocolate cupcakes, butter, vanilla, powdered sugar, heavy cream, bittersweet chocolate, white chocolate

Taken from food52.com/recipes/12570-vanilla-creme-filled-chocolate-cupcakes-with-bittersweet-chocolate-ganache (may not work)

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