Bubble Chocolate Cupcakes. Learn how to make these soft and fluffy chocolate cupcakes filled with your favorite jam, frosted with a creamy chocolate ganache, and decorated with crunchy chocolate-covered cereal balls! The perfect dessert recipe to impress your guests!
Prep time: 40mins | Cook time: 20mins | Yield: about 14-16 cupcakes
Step-by-Step Video Recipe:
Written Recipe:
Bubble Chocolate Cupcakes
Yield:
14-16 cupcakes
Prep Time:
40 minutes
Cook Time:
20 minutes
Bubble Chocolate Cupcakes. Learn how to make these soft and fluffy chocolate cupcakes filled with your favorite jam, frosted with a creamy chocolate ganache, and decorated with crunchy chocolate-covered cereal balls! The perfect dessert recipe to impress your guests!Â
Ingredients
For the Chocolate Cupcakes:
- 1 1/3 cups (160g) All-purpose flour
- 3/4 cup (150g) Granulated sugar
- 1/4 cup (22g) Unsweetened cocoa powder
- 1 tsp (4g) Baking powder
- 1/2 tsp (3g) Baking soda
- 1/4 tsp (1g) Salt
- 2 large eggs at room temperature
- 1/3 cup (75g) Vegetable oil
- 1 tsp (5g) Vanilla extract
- 3/4 cup (180g) Warm water
For the Filling:
- 1/2 cup (150g) Store-bought apricot jam (or your favorite jam)
For the Chocolate Ganache:
- 150g (about 1 cup) of Semi-sweet chocolate (about 50% cocoa solids)
- 1/2 cup (120g) Heavy cream (bring to room temperature)
For the Decoration:
- About 500g of chocolate-covered cereal balls (store-bought)
Instructions
Cupcakes:
- Line a muffin tin with about 14-16 paper liners. Set aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to combine the dry ingredients.
- Create a well in the center of the dry ingredients and add the eggs, vegetable oil, vanilla extract, and warm water. Whisk gently until just combined and smooth. Don’t overmix the batter.
- Fill the paper liners about 1/2 full with batter. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a cooling rack and let them cool completely at room temperature.
- Remove the center of each cupcake using an apple corer or small spoon. Make sure not to reach the bottom.
- Stir the jam to loosen it up if necessary, and fill each cupcake. Set aside.
Chocolate Ganache:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Refrigerate for 30-40 minutes, stirring occasionally until creamy. Don’t let it get too hard, or the decoration won’t stick properly.
- Place a dollop of ganache on top of each cupcake using a piping bag or a tablespoon. Make sure to leave a space from the edges to place the balls.
- Arrange the chocolate-covered cereal balls around the ganache dollop and proceed to cover all the frosting, forming a dome.
If not consumed on the same day, keep them under refrigeration. Remove from the fridge about 30 minutes before serving.
