Recipe: Vanilla Cupcakes with Chocolate Ganache and Sprinkles

Vanilla Cupcakes with Chocolate Ganache, Courtesy: Jordan Welch (instagram chefjwelch)
Vanilla Cupcakes with Chocolate Ganache, Courtesy: Jordan Welch (instagram: chefjwelch)

These cupcakes were a lab requirement for my Culinary Arts 1 class. The recipe in our lab manual is titled, “1-2-3-4 Cake” and can be used to make cakes or cupcakes. We chose to make it into cupcakes. As a bonus, we used a chocolate ganache topping with sprinkles.  These were very easy to make – just be careful not to over cream the butter.  That will result in a cakey mess!  For such an easy recipe, I was surprised at just how great these cupcakes tasted!

My lab partner, Jordan Welch, took this photo – isn’t it a great angle?  For more of her amazing food photography, follow her on Instagram at chefjwelch.  I expect great things from her in the future.


For the chocolate ganache:
8 oz. semi-sweet chocolate, chopped fine
8 oz. heavy cream

For the cupcakes:
4 eggs, separated
1 cup milk
6 oz. pastry flour
6 1/2 oz. all purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 cup butter, unsalted, softened
2 cups sugar
1 tsp. vanilla extract
sprinkles (optional)


For the chocolate ganache:

  1. Boil cream in small saucepan and then pour over chocolate in a bowl.
  2. Let stand for 6-10 minutes, then stir with wire whisk until very smooth.
  3. Allow to cool.

For the cupcakes:

  1. Separate the eggs. Set aside.
  2. Sift together the pastry flour and the all purpose flour.
  3. Stir the baking powder and salt into the flour mixture. Set aside.
  4. In another bowl, beat the butter until fluffy.
  5. Add sugar to the butter and cream until light and fluffy.
  6. Beat the 4 egg yolks into the butter mixture one at a time.
  7. Add the vanilla extract to the butter mixture.
  8. When well mixed, add the sifted flour and milk alternately, starting and ending with one-third of the flour.
  9. Stir just until the flour is incorporated.
  10. In another bowl, whisk the egg whites to soft peaks.
  11. Stir one-third of the egg whites into the batter, then gently fold in the rest.
  12. Pour the batter into wrapper lined cupcake pans and bake until a toothpick inserted into the center comes out clean, approximately 30-40 minutes.
  13. Let the cupcakes cool completely.
  14. Once completely cooled, dip cupcake into ganache mixture, as a frosting/topping.
  15. Sprinkle with sprinkles, if desired.

Food Mingle Blog Alternatives and Substitutions:

  • For lemon cupcakes, add 1 Tbsp. finely grated lemon zest and 2 tsp. lemon juice to the batter. Frost with equal parts lemon curd and whipped cream folded together.
  • For orange cupcakes, add 1 Tbsp. finely grated orange zest and 2 tsp. orange juice to the batter. Frost with whipped cream and sliced strawberries.

Yield: varies depending on method and portioning:

  • 24 cupcakes using buttered and floured muffin pan or
  • 30 cupcakes using paper liners or
  • 3 cake pans to make 3 layers or
  • sheet cake 12 x 18

Source: Culinary Arts 1: Fundamentals of Food Preparation – Lab Manual,” Monroe Community College, Department of Hospitality Management, Chef Gerald Brinkman, M.S.Ed., Assistant Professor and Michelle M. Bartell, M.A., R.D., CDN, Professor



Please Share a Comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s