Vanilla bean cupcakes with ganache filling are a sweet and decadent treat that is perfect for any occasion. The cupcakes are made with a fluffy and moist vanilla cake batter that is infused with the rich and creamy flavor of vanilla beans. The ganache filling is made with semisweet chocolate, heavy cream, and butter, which provides a smooth and silky texture that perfectly complements the vanilla cake.
The cupcakes are baked until they are light and golden, then filled with the ganache in the center, creating a delicious surprise in every bite. The final result is a cupcake that is both visually appealing and incredibly delicious, making them the perfect dessert for any celebration. Whether you are serving these cupcakes as a special treat for your family or as a sweet and sophisticated dessert for guests, they are sure to impress
Here is a recipe for making vanilla bean cupcakes with ganache filling:
Ingredients:
- Cupcake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 whole vanilla bean, split, and seeds scraped
- Ganache Filling:
- 8 oz semisweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a larger bowl, combine the flour, baking powder, and salt. Beat the butter and sugar together until they are light and fluffy in a large bowl. The vanilla essence is added after each egg has been added one at a time. Three parts of the dry components should be added to the butter mixture, beginning and finishing with the dry ingredients. Mix until just combined.
Scrape the seeds from the vanilla bean into the batter and stir to combine.
Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
On a wire rack, let the cupcakes cool fully.
Ganache Filling:
Place the chopped chocolate in a heatproof bowl.
The heavy cream should be heated in a small saucepan over medium heat until it barely starts to simmer. After pouring the heated cream over the chopped chocolate, wait a moment. The ganache will be smooth once the mixture has been thoroughly stirred and the chocolate has melted.
Stir in the butter until fully incorporated. Let the ganache cool to room temperature.
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a cone-shaped piece from the top of each cupcake. Fill the hole with the ganache filling and replace the top.
Variations:
Instead of using a vanilla bean, you can use vanilla extract or vanilla paste for a more intense vanilla flavor.
You can also flavor the ganache with a liqueur such as Kahlua or Frangelico, or with a different extract such as almond or mint.
For a chocolate twist, try using chocolate cake mix instead of vanilla.
Top the cupcakes with whipped cream or frosting of your choice, or sprinkle with chopped nuts or sprinkles.
Enjoy your delicious vanilla bean cupcakes with ganache filling!