15.5 oz. Boxed Chocolate Cake Mix 3.4 oz Box Instant Chocolate Pudding Mix 3/4 c. Sour Cream 3/4 c. Vegetable oil 3 Eggs DARK CHOCOLATE GANACHE 12 oz. Dark chocolate chips, finely diced 1 c. Heavy Cream WHITE CHOCOLATE BUTTERCREAM FROSTING 2 c. butter, softened 4 c. Powdered Sugar 12 oz. White Chocolate, finely chopped 1/2 c. Heavy Cream
Make ganache. In microwave heat heavy cream until boiling. Pour heavy cream over dark chocolate and stir together until it is fully melted. Pour ganache into each cupcake. Let ganache cool.
Make white chocolate frosting. In microwave heat heavy cream until boiling then pour it over white chocolate until chocolate is fully melted. Cool for 5 minutes. In a large mixing bowl cream together butter and powdered sugar until light and fluffy then slowly pour in white chocolate. Whip until fully incorporated and light and fluffy. Pipe frosting onto filled cupcakes.
RICH CHOCOLATE GANACHE The beauty of ganache is in its simplicity and versatility. With just two basic ingredients, you create a mixture that can serve multiple roles in the dessert world: – Pourable Ganache: A liquid dream that can be poured over cakes, cupcakes, or pastries for a shiny, smooth finish that sets as it cools, giving your desserts a professional touch. – Whipped Ganache: Let it cool, then whip it up into a fluffy, light frosting perfect for filling cakes or topping cupcakes. It’s like a cloud of chocolate that melts in your mouth. – Truffle Filling: Cool it to a firm consistency, and you can scoop and roll it into decadent chocolate truffles, often coated with cocoa powder, nuts, or even more chocolate.