Monthly Mystery Munchies #23: Chocolate Cupcakes with Cream Cheese Filling Topped with Chocolate Ganache

Yes, the title is a mouthful, but so are these cupcakes! This month’s theme made me so incredibly happy! I mean, I freaking love baking, and I love frosting, and filling of any variety, so let’s play! Ann’s instructions were: something with frosting and/or filling and you can use frosting as filling and vice versa. I mean!! Listen to this: Chocolate cupcakes hollowed out and filled with cream cheese frosting, then topped with chocolate ganache. Hashtag inheaven! When you first bite into the cupcake, there’s a distinct chocolatey taste, swiftly followed by a burst of creamy vanilla, then finished with a creamy ganache. Lots of creaminess, so much of!

Please click your way over to Grubbs n Critters and check out Ann’s delicious offering for this month’s challenge – choux (cream puffs) with Mascarpone cheese filling. The tummy wants what it wants! I have no doubt you will luh it!

Here we go…

Chocolate Cupcakes with Cream Cheese Filling Topped with Chocolate Ganache

Cupcake Supplies:

1 cup (100g) flour
¾ cup (75g) cocoa
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, room temperature
½ cup (80g) white sugar
½ cup (80g) brown sugar
2 large eggs, room temperature
3 tablespoons Bulgarian yoghurt

Cream Cheese Frosting Filling Supplies:

100g butter, room temperature
150g plain cream cheese, also room temperature
3 cups icing sugar
1 teaspoon vanilla paste (or essence)

Chocolate Ganache Supplies:

80g dark baking chocolate
80ml cream

Making It Happen:

Cupcakes: Preheat your oven to 180°C (375°F). Whisk the butter and sugar on high until well mixed.
Sift in the flour, cocoa, baking soda, baking powder and salt and whisk on low for 10 seconds. The batter will be crumbly.

Whisk in the eggs, one at a time, until just combined, scraping down the sides and bottom well.
Whisk in the yoghurt and vanilla essence, beat on low for 15 seconds. Scrape down the sides and bottom and give it one last beat, about 5 seconds.

Fill the muffin cups half full and bake for 15-20 minutes until a toothpick inserted in the centre comes our clear. Let cool on a wire rack for 10 minutes, then refrigerate for half an hour.

While the cupcakes are chilling, make the filling, and then the ganache.

Cream Cheese Frosting Filling: In a large bowl, beat the room temperature butter and cream cheese on high for a minute. about 5 seconds. Sift in the icing sugar, stir with a spatula or wooden spoon until loosely combined, then beat until fully combined, about 30 seconds, scraping down the sides and bottom of the bowl. Add the vanilla paste and give it one last stir.

Remove the chilled cupcakes from the fridge and hollow out the centre using a serrated knife, slicing the top off and keeping aside. Using a piping bag, fill the centre of each cupcake with frosting. Place the top back on, kinda like a lid. Refrigerate again.

Chocolate ganache: Heat the cream and add the chopped chocolate. Stir until smooth and allow to cool. Once chilled, scoop one tablespoon onto the cupcakes.

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