Gourmet Vanilla Bean Cupcakes with Chocolate Ganache
Equipment
- 2 Mixing bowls
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 1 wire cooling rack
- 1 Small saucepan
- 1 heatproof bowl
- 1 measuring cup set
- 1 measuring spoon set
- 1 piping bag with star tip (optional)
Ingredients
- 190 gram all-purpose flour sifted
- 150 gram granulated sugar
- 8 gram baking powder
- 2 gram fine sea salt
- 120 milliliter whole milk room temperature
- 60 milliliter sour cream room temperature
- 115 gram unsalted butter softened
- 2 large eggs room temperature
- 10 milliliter pure vanilla extract
- 1 vanilla bean seeds scraped optional but recommended
- 120 gram dark chocolate chopped 60–70% cocoa
- 120 milliliter heavy cream
- 15 gram unsalted butter room temperature for ganache shine
- 30 gram powdered sugar sifted optional, for sweeter ganache
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, and salt until well combined.
- In a separate bowl, whisk milk and sour cream until smooth and set aside.
- In another large bowl, beat softened butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes.
- Add eggs to the butter mixture one at a time, beating well after each addition.
- Mix in vanilla extract and vanilla bean seeds until evenly distributed.
- Add half of the dry ingredients to the butter mixture and mix on low just until combined.
- Pour in the milk-sour cream mixture and mix on low until incorporated.
- Add the remaining dry ingredients and mix on low until just combined, then finish folding by hand with a spatula to avoid overmixing.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes.
- While cupcakes cool, place chopped dark chocolate in a heatproof bowl.
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately pour it over the chocolate.
- Let the chocolate and cream sit undisturbed for 2–3 minutes, then gently whisk from the center outward until smooth and glossy.
- Add the room-temperature butter (and powdered sugar if using) to the ganache and whisk until fully incorporated and shiny.
- Allow the ganache to cool at room temperature until thickened to a piping or spreading consistency, about 15–20 minutes.
- Once cupcakes are completely cool, either dip their tops into the ganache or transfer the ganache to a piping bag and pipe decorative swirls.
- Let the ganache set slightly before serving, or chill briefly for a firmer finish.
Notes
For best results, use room-temperature ingredients to ensure a smooth, airy batter and avoid overmixing once the flour is added, which can make cupcakes dense. Scraping the bowl frequently helps distribute the vanilla bean seeds evenly, and baking in the center of the oven promotes even rise and color. If your ganache becomes too thin, chill it in short intervals and stir between each until spreadable; if it becomes too thick, gently warm it over a double boiler or in short bursts in the microwave. Store cupcakes in an airtight container at cool room temperature for a day or refrigerated for up to three days, bringing them back to room temperature before serving for the best texture and flavor.
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