Ganache Filled & Dipped Vanilla Cupcakes 雲尼拿杯子蛋糕配朱古力醬夾心及淋面

I mentioned that I have once attempted to turn my favorite chocolate cupcakes recipe into vanilla flavor simply by replacing the cocoa powder with all-purpose flour. And guess what? It didn’t work out as expected. I didn’t know why… something just seemed and tasted wrong. Among the various vanilla cupcake recipes I have tried I like Billy’s Vanilla, Vanilla Cupcakes the most. Like my chocolate cupcakes, they are prepared with the reverse creaming method. I tweaked the recipe by using homemade buttermilk instead of milk though. Depending on what is available in my fridge, sometimes I would use plain yogurt as well. The acid in the buttermilk and yoghurt reacts with the baking soda, resulting in even fluffier cupcakes with nice domes. Yogurt makes the batter thicker which means there will be less drippy mess. This time I have gone further by filling the cupcakes with dark chocolate ganache. Then I glazed them with warm ganache again. Both the cupcakes and the ganache are not overly sweet. I love how shiny the cupcake tops are. And you can see the specks of vanilla bean in the cupcake if you look closely into it

EC曾經嘗試將自己最愛的朱古力杯子蛋糕食譜轉換成雲尼拿味,但原來光是用麵粉取替可可粉是不可行的,不知什麼原因,杯子蛋糕在味道及口感上都是怪怪的。Billy的Vanilla, Vanilla Cupcakes是EC比較喜歡的雲尼拿杯子蛋糕食譜,做法跟朱古力杯子蛋糕一樣使用reverse creaming方法。EC改用自製酪奶代替牛奶,若家中有原味乳酪時便用乳酪(乳酪做的麵糊較稠身方便分配),酪奶及乳酪中的酸性物質與梳打粉產生的化學作用能使杯子蛋糕更鬆軟,今次EC在杯子蛋糕內注入了黑朱古力醬,之後再用黑朱古力醬做淋面。杯子蛋糕及黑朱古力醬的配搭不會太甜,光亮的淋面十分好看,細心察看杯子蛋糕亦會看到㸃㸃的雲尼拿籽。


Ganache Filled & Dipped Vanilla Cupcakes

Makes 12 to 14 cupcakes


Vanilla Cupcakes
105 g cake and pastry flour
75 g all-purpose flour
80 g granulated sugar (reduced sugar amount)
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
115 g unsalted butter, softened, cut into small cubes
2 eggs, large
120 g minus 1/2 Tbsp (about 113 g) milk
1/2 Tbsp (about 7 g) white vinegar or lemon juice
1 tsp vanilla bean paste

Notes: The eggs I use are about 50 g each without shells.

100 g whipping cream
200 g good quality dark chocolate (I use couverture chocolate)
20 g unsalted butter, softened


低筋麵粉 105克
中筋麵粉 75克
細砂糖 80克 (少甜份量)
泡打粉 1茶匙
梳打粉 1/8茶匙
鹽 1/4茶匙
無鹽牛油 (室溫軟化及切小丁) 115克
大蛋 2個
牛奶 120克減去1/2湯匙 (約113克)
白醋或檸檬汁 1/2湯匙 (約7克)
雲尼拿醬 1茶匙


淡忌廉 100克
優質黑朱古力 (EC用調溫朱古力) 200克
無鹽牛油 (室溫軟化) 20克

Directions 做法

Preheat oven to 325°F/170°C. Line cupcake pan with paper liners.

Make buttermilk by combining milk and white vinegar in a large bowl. Let stand for 5 minutes (mixture will start curdling). Add eggs and vanilla bean paste. Stir well then set aside.
大碗內放牛奶,加入白醋拌勻後靜置五分鐘做成酪奶(buttermilk) ,混合物會開始出現結塊,加入蛋及雲尼拿醬拌匀備用。

Combine and sift all the dry ingredients in another mixing bowl. Add butter cubes all at once. With a hand mixer or stand mixer fitted with the paddle attachment, mix on low speed until mixture resembles wet sand or bread crumbs.

Add egg-milk mixture in three batches. Mix on low speed until smooth and fully incorporated.

Divide batter evenly among liners. Bake until a toothpick inserted into the center of cupcake comes out clean, about 18 minutes in my oven. All ovens are different so adjust baking time accordingly.

Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely.

For the dark chocolate ganache, heat cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until the chocolate is melted. Stir in softened butter until well incorporated. When the ganache has cooled to room temperature, spoon 3/4 of the filling into a pastry bag fitted with a Bismarck tip (I use Wilton’s #230 tip). Poke tip about halfway into the cupcake and squeeze filling into each cupcake. Pull the tip straight up slowly as you squeeze. When you feel the cupcake expanding, stop squeezing and pull the tip out. Repeat until all cupcakes are filled.
朱古力醬做法:將淡忌廉用微波爐加熱至邊緣冒泡後取出,加入切碎朱古力靜置兩分鐘後攪拌至朱古力溶化,加入軟化牛油拌至順滑,放涼至室溫後將3/4朱古力醬倒進已放長花嘴(EC用Wilton #230花嘴)的唧袋,將花嘴插入杯子蛋糕中央後將朱古力醬注入,一邊注入一邊慢慢將唧袋往上移,當感到杯子蛋糕有些漲時便可停止並將花嘴完全抽出,重複將朱古力醬注入所有杯子蛋糕內。

To dip the cupcakes, warm remaining ganache in the microwave if it is starting to get thick (you want it slightly runny for easy dipping). Dip each cupcake top into the warm ganache. Let any excess drip back into the bowl. Allow cupcakes to set (about 10 to 15 minutes) before serving. Decorate as desired. I simply added a piece of store bought banana chip on top.

I filled my cupcakes with ganache using this Bismarck tip (Wilton’s #230 tip).
EC用長花嘴(Wilton #230花嘴)將朱古力酱注入杯子蛋糕。


Dipping the cupcakes in warm ganache.


The cross section.


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