Decadent Chocolate Ganache Cupcakes with Cocoa Puff Crunch
When it comes to indulgence, nothing beats the rich, velvety texture of a perfectly made chocolate ganache cupcake. Add a crunchy Cocoa Puff topping, and you’ve got yourself an irresistible treat. Whether you’re baking for a special occasion or simply to satisfy a chocolate craving, these Chocolate Ganache Cupcakes with Cocoa Puff Crunch deliver the perfect balance of smooth ganache and crispy cereal in every bite.
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The Best Chocolate Ganache Cupcakes with Cocoa Puff Crunch:
Looking for a cupcake that delivers on flavor, texture, and simplicity? These Chocolate Ganache Cupcakes are the answer. With a moist, decadent base topped with a silky ganache and finished off with a crunchy cereal topping, this recipe is perfect for chocoholics everywhere.
Notes on Ingredients:
- Dark Chocolate: You can use semi-sweet or dark chocolate for the ganache. Choose a good quality chocolate for the best flavor.
- Corn Syrup: This helps create a glossy, smooth ganache texture.
- Cocoa Puffs: Adding this cereal as a topping gives these cupcakes a fun, crunchy texture that contrasts beautifully with the smooth ganache.
How to Make Chocolate Ganache Cupcakes with Cocoa Puff Crunch:
- Prepare the Cupcake Batter:
In a large mixing bowl, combine flour, sugar, baking soda, salt, cocoa powder, brewed coffee, vegetable oil, vinegar, and an egg. Stir until the mixture is smooth and free of lumps. - Bake the Cupcakes:
Preheat your oven to 350°F (175°C). Line your cupcake tin with paper liners and pour the batter evenly into each mold. Sprinkle chocolate chunks over the top and bake for 25 minutes. Allow cupcakes to cool completely. - Make the Ganache:
In a small saucepan, combine corn syrup and heavy cream. Bring to a simmer, then add the chopped dark chocolate. Stir continuously until the mixture is smooth. Remove from heat and stir in vanilla extract. - Dip Cupcakes in Ganache:
Once the cupcakes are completely cool, dip the tops of each cupcake into the chocolate ganache, ensuring they are fully coated. - Add Cocoa Puff Crunch:
Before the ganache sets, sprinkle a generous handful of Cocoa Puffs on top of each cupcake. The cereal will adhere to the ganache as it cools.
How to Serve Chocolate Ganache Cupcakes:
Serve these cupcakes at room temperature to fully enjoy the contrast between the smooth ganache and crunchy Cocoa Puff topping. They’re perfect for birthday parties, potlucks, or as a decadent treat for yourself.
How to Store Chocolate Ganache Cupcakes:
Store your cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, place them in the fridge, but note that the ganache may lose some of its shine. For the best texture, bring them back to room temperature before serving.
Why You’ll Love These Chocolate Chunk Cupcakes
These cupcakes are more than just a dessert—they’re a full-on chocolate experience. The moist cake, the silky ganache, and the crunchy Cocoa Puffs create a flavor and texture combination that’s almost impossible to resist. Perfect for late-night cravings, parties, or simply indulging in a sweet moment of chocolate bliss.
So, the next time you hear that chocolaty voice calling your name, don’t fight it—embrace it with these irresistible Cocoa Puffs Chocolate Chunk Cupcakes!
FAQs About Chocolate Ganache Cupcakes with Cocoa Puff Crunch:
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter ganache, though the texture might be a bit softer.
Do I have to use Cocoa Puffs?
While Cocoa Puffs add a fun crunch, you can substitute any chocolatey cereal or even crushed cookies for a different texture.
Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day in advance and store them in an airtight container. Add the ganache and cereal topping just before serving for the best crunch.
The Best Chocolate Ganache Cupcakes with Cocoa Puff Crunch:
Ingredients
For the Chocolate Ganache:
- 3 tablespoons corn syrup
- 6 ounces heavy cream
- 12 ounces dark chocolate chopped into small pieces
- 1/2 teaspoon vanilla extract
For the Cupcakes:
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup brewed coffee for that rich chocolatey flavor!
- 1/2 cup vegetable oil
- 1 teaspoon vinegar
- 1 egg
- 1 bag chocolate chunks
- 1 box Cocoa Puffs cereal
Instructions
For the Ganache:
- In a small saucepan, combine the corn syrup and heavy cream. Bring to a simmer.
- Add the chopped chocolate, stirring constantly until smooth.
- Remove from heat and stir in the vanilla extract.
- Set aside to cool slightly while preparing the cupcakes.
For the Cupcakes:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder.
- Add in the brewed coffee, vegetable oil, vinegar, and egg. Stir until the batter is smooth and lump-free.
- Pour the batter into lined cupcake molds, filling each about 3/4 full.
- Sprinkle chocolate chunks on top of each cupcake.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Topping with Ganache and Cocoa Puffs:
- Once the cupcakes are cool, dip the tops into the prepared chocolate ganache until fully coated.
- Take a generous handful of Cocoa Puffs cereal and pile them onto the ganache-covered cupcakes. You want a nice crunchy mountain of cocoa goodness!
