Best Cupcake Recipe

Best cupcake recipe

When I saw Brandy Warnick’s picture of her Chocolate Overload Cupcakes it just looked like the best cupcake recipe. I wanted to reach right through my computer screen and take a bite! I knew I had to get her recipe and share it with you all.  Her husband is one lucky guy. 

You will start out with a box of devil’s food cake mix. (Can make from scratch but I was pressed for time)

Follow the directions on the box, except replace the water with milk, and the oil with melted butter.  Whip until light and fluffy and scoop into cupcake liners.

Bake at directed temperature and time.


While those are baking,  make the ganache.  (This is a double recipe because we use it as both a filling and in the frosting.

24 oz (or two bags) of mini chocolate chips,  or your favorite chocolate bar.

2 cups heavy whipping cream

3 tbsp butter


Pour the two cups of heavy whipping cream in a sauce pot and heat until JUST before it boils.


Place chocolate chips in a glass or stainless steel bowl (I have no explanation as to whyit just works the best.  Add the two tablespoons of butter and pour the heavy cream over them.  Leave as is for 5 minutes.  Whisk together until incorporated and smooth so that no chocolate pieces remain.  Place in the fridge until the cupcakes are cool.


Using either an apple corer or a melon baller, remove a small piece from the middle of the cupcake.  Save the piece you remove.  Fill with ganache and replace the cap.


For the whipped cream and chocolate ganache frosting you will need:

2 1/2 cups of heavy whipping cream

Remaining ganache from earlier

1/3 cup powdered sugar (optional)


In a cold mixing bowl (I use my Kitchen Aid mixing bowl) pour 2 1/2 cups of heavy whipping cream in and mix on high until light and fluffy.  Turn down to a lower speed, and slowly pour the remaining ganache in as it is mixing.  (For a sweeter frosting, add 1/3 cup powdered sugar now).  Once all ganache is in the bowl with the whipping cream, return the mixer to high and finish mixing.  You know it is ready when you have semi-stiff chocolate peaks.


Pipe chocolate whip onto cupcakes and add 1/2 of a square of Hershey (or your favorite chocolate bar).  Finish them off with some shaved chocolate and you’re ready to munch!



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