chocolate ganache frosting

This Chocolate Ganache is so easy to prepare with only two ingredients - chocolate and heavy whipping cream! It's such a simple and delectable dessert topping!

Chocolate Ganache

| 1 cup) semi sweet chocolate chips

(120 milliliters) heavy whipping cream

Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.

. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

. Use the ganache on cakes, cheesecakes, cupcakes, cookies, etc. For glaze/toppings for cakes, cheesecakes, ice cream and such, I like to let the ganache sit for about 10 minutes, then apply it. If you’d like it a firmer consistency for whipping or piping, refrigerate it until firm. It can be whipped after it’s chilled. For piping, let it soften out of the fridge for 10-15 minutes, then stir it with a spoon. If it seems workable, but still holds it’s shape, it’s ready for piping.

Thank you very much.
I want to make chocolate ganache and use it for opera cake. I plan to prepare it, the evening before, store it in the fridge and have it ready by the morning, when I get started. Do you think it will be too hard to work on ?

Dear Lindsay,
Thank you very much. This is really helpful.

Dear Lindsay,                                                                    Thank you so much for adding my knowledge in baking..

Hi this is a really good recipe that I’ve used before but now I’m in self isolation and I don’t have any cream. Is there anything I could use instead of cream if I want to use it for a drip cake?

I want to use this for a drip cake (My first one) how long should I leave it before putting it on the cake??? 

I am so glad that I could find you. I have some doubt regarding the heavy whipping cream you used, is that different from normal whipping cream as I am having that one with me.

I added extra cream to this recipe and used it as a dipping sauce for strawberries. Delicious!

Can I use this for Strawberries? My chocolate get thick to quickly to make them? Thanks in advance ☺️

omg, Delicious. It is so sweet, I like chocolate cake. Will try it tomorrow. Thank you for your recipe!

I love this recipe! I recently ate a cupcake filled with chocolate ganache and wondered how I would be able to make chocolate ganache.

These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!

Homemade Hostess Cupcakes

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) unsweetened cocoa powder

tsp baking soda

tsp salt

(120 milliliters) milk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) hot water

(56 grams) unsalted butter, room temperature

(58 grams) powdered sugar

oz marshmallow creme

oz (113 grams) semi sweet chocolate chips

tbsp (90 milliliters) heavy whipping cream

tbsp unsalted butter, room temperature

sugar

tbsp milk

vanilla extract

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

Add the dry ingredients to a large bowl and whisk together to combine. Set aside.

Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.

Add the wet ingredients to the dry ingredients and mix until well combined.

Add the water to the batter and mix until well combined. The batter will be very thin.

Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.

For the Cupcakes

When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.

Add the remaining powdered sugar and mix until well combined and smooth.

Add the marshmallow creme and stir until well combined.

For the Filling

To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.

Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there&#8217;s a filling there now and you don&#8217;t need all of that cake core.

To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.

To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.

Add the powdered sugar and mix until evenly combined. It&#8217;ll be lumpy and dry.

Add the milk and vanilla extract and mix until everything comes together and smooths out.

Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.

Refrigerate the cupcakes until ready to serve. Serve cool but not cold.

To Assemble

It's so delicious.
i will make this for family gathering next week. thanks for inspiring me :)

Lindsay is the Marshmallow filling fluffy or a bit soft and runny?  The filling seems to be a little soft, but they still taste great.  Thanks for a great recipe!  

Big hit with the grandkids.Thanks for giving delicious and easy to follow recipes.

They were delicious!! 
Thank you for the recipe!!

These cupcakes were a hit!  They are incredibly easy to make, but it definitely helps to have an “assistant” to help with coring, and filling If you are like me and needed to hurry to bring them to an outdoor gathering! My daughter perfected using the smallest biscuit cutter in our set to remove the center of the cupcakes while I made the filling.  I’ve never made ganache before but, this recipe made it super easy! I love all of the recipes on your blog! Your vanilla and chocolate cupcakes are now my “go to” recipes!  Everyone loved these copycat Hostess cupcakes! They were delicious!

These came out perfectly the first time, the recipe was spot on! I have to practice my "loop-de-loop," but other than that they were delicious and very pretty.

I'm currently making these for the 3rd time in the past month.  They are so good and so easy to assemble! I've been a home baker for 20 years and i thought 300 was too low a temp for cupcakes, but i was so wrong. These come out soft and moist. I couldn't be happier with this recipe and it's always a hit!

A simple chocolate ganache that&#039;s whipped until airy, creating an incredibly creamy and decadent frosting.

Chocolate Ganache Frosting

whipping cream

dark chocolate ((no less than 54% Cocoa solids) chopped)

kosher salt (optional)

Heat the cream, in a small saucepan or in the microwave until it&#039;s hot and starts to bubble.

Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Add the salt and whisk until the chocolate had melted completely and the mixture is smooth.

Cover with plastic wrap and set aside to cool and thicken.  It will fully cool within 2 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.

For whipped frosting, using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 3 minutes.  Makes about 2 cups of frosting (enough for 12 cupcakes).

https://embed.mediavine.com/videos/kr5qayrgmsvoqpgqk5pn

This video shows how to make this super simple recipe for chocolate ganache frosting - a decadent, luscious frosting with the perfect balance of creamy and sweet.

This truly is the best homemade chocolate cake EVER. It&#x27;s topped with a silky smooth chocolate ganache frosting, and it takes just 10 minutes of hands on prep.

Chocolate Ganache Cake

coffee, room temperature or warm*

cocoa powder

all-purpose flour

baking soda

baking powder

salt, optional

semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)

heavy cream

vanilla extract**

Preheat oven to 350° F. Line a 9-by-9-inch...

Preheat oven to 350° F.  Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

In a large mixing bowl combine egg, sugar,...

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.

Add coffee, cocoa powder (I used Hershey’s), and...

Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.

Add the flour, baking soda, baking powder, salt,...

Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.

Pour batter, which is a loose and fairly...

Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean.

Allow cake to cool in pan completely, at...

Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving.

Place chocolate in a medium microwave-safe bowl and...

Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

In a small microwave-safe bowl or measuring cup,...

In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

Pour hot cream over chocolate and let it...

Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.

Add vanilla or optional flavorings and stir to...

Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.

Whisk mixture briefly before pouring all of it...

Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.

Allow ganache to set up for at room...

Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.

Top 4 chocolate ganache frosting recipes from across the web

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Chocolate Ganache

Homemade Hostess Cupcakes

Chocolate Ganache Frosting

Chocolate Ganache Cake

Top 4 chocolate ganache frosting recipes from across the web

The most viewed chocolate ganache frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Ganache

Homemade Hostess Cupcakes

Chocolate Ganache Frosting

Chocolate Ganache Cake

The most viewed chocolate ganache frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine