Chocolate Ganache Frosting

Published January 1, 2003.

Why this recipe works:

You can make our chocolate ganache frosting before you prepare the cupcakes, so it will be ready to whip once the cupcakes are cooled. This chocolate frosting recipe is very flexible: Bittersweet, milk, or white chocolate can be substituted for the semisweet chocolate if you prefer.

You can make our chocolate ganache frosting before you prepare the cupcakes, so it will be ready to whip once the cupcakes are cooled. This chocolate frosting recipe is very flexible: Bittersweet, milk, or white chocolate can be substituted for the semisweet chocolate if you prefer.

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Makes about 2 cups, enough for 12 cupcakes

Make the ganache before making the cupcakes. While it cools, prepare and bake the cupcakes; when the cupcakes are cooled, the ganache will be ready to be whipped and used. If you prefer, you may opt not to whip the ganache. The frosting will be more dense and slightly smaller in amount. Bittersweet, milk, or white chocolate can be substituted for the semisweet chocolate. If you own two standing mixer bowls, use one instead of the medium bowl mentioned in step 1; the ganache can then be made, chilled, and whipped in the same bowl. The second mixer bowl will be needed to make the cupcakes. This recipe can be doubled.

Ingredients

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