Chocolate Ganache Stuffed Cupcakes

Valentines/Galentines Day is right around the corner, and we all know I’ll take any excuse to make pink desserts.

These cupcakes are classic vanilla, but have a glorious, silky chocolate ganache surprise in the middle.  I used an apple corer to core out the middle, but you can use an icing tip or good ol’ butter knife. I always find it weirdly satisfying piping any filling into cupcakes.

For the icing, the amount of red food colouring is up to you and whatever shade of pink you’re looking for, a gel food colouring would also work but you only need to use the amount on top of a toothpick.

I hope you all have fun with whatever Valentines/Galentines dessert you make, and I’ve gotta send a bunch of love your way for reaching 1000 followers on Instagram! It’s been almost a year of blogging for Pie Girl, so stay tuned for another giveaway this month! (Keep up on Instagram @piegirlbakes)


Cupcakes (Makes 12-13)

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 cup milk
  • 1 1/2 cups flour 
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt


  • 6 oz semi sweet chocolate, chopped
  • 1/4 cup whipping cream
  • 3 tbsp butter, softened and cut into pieces
  • Pinch of sea salt


  • 1 cup butter, softened
  • 3 1/2 cups icing sugar
  • 2 tbsp milk
  • 1 1/2 tsp vanilla
  • Pinch of salt
  • Red food colouring

Preheat oven to 400F and line a muffin tin with cupcake liners.

Beat butter and sugar until light and fluffy. In a separate bowl, mix together eggs, vanilla and milk.  In another bowl, combine flour, baking powder and salt.  Add half the dry ingredients to the butter and sugar and mix until just incorporated. Add wet ingredients and mix until combined.  Add the rest of the dry ingredients and mix until just combined.

Pour batter into prepared tins and bake for ~20 minutes, until cake tops spring back and and a toothpick comes out clean.  Allow to cool completely.

To make the ganache, bring the cream to an almost boil and pour over chopped chocolate in a heat proof bowl. Let sit for 5 minutes, then whisk until smooth. Whisk in butter and salt until incorporated and set aside.

To make the icing, beat butter and icing sugar until smooth. Beat in milk, vanilla and salt and continue to beat until it is smooth and uniform.  Adjust milk/sugar/vanilla to preferred taste and consistency. Add a few drops of food colouring and mix until colour is uniform.

To assemble, use a corer to cut the middle core out of each cupcake. Pipe in ganache to just under the top of the hole and ice the cupcake as desired.o


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