Funfetti Cupcakes with Chocolate Ganache Buttercream!
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • For the Cupcakes: - makes 24 cupcakes
  • 2½ cups AP flour
  • ½ tsp. salt
  • 4 tsp. baking powder
  • 1 cup granulated sugar
  • 2 large eggs plus 2 yolks - room temp
  • 1 stick unsalted butter - room temp
  • ⅓ cup vegetable oil
  • ⅓ cup sour cream - room temp
  • 1 tbsp. vanilla extract
  • ⅓ cup nonpareils sprinkles
  • For the Ganache Buttercream: - Makes about 3 cups (used for 12 plus cupcakes)
  • 8oz semi-sweet chocolate chopped fine (I used Gulittard bars)
  • ¾ cup heavy cream
  • ½ tsp. of sea salt
  • 1 tsp. vanilla extract
  • ½ tsp. instant espresso powder
  • 1½ sticks unsalted butter sliced in pieces - room temp
  • Nonpareil sprinkles for garnish
Instructions
  1. For the Cupcakes:
  2. Pre-heat the oven to 350 degrees and line 2 cupcake pans with liners, set aside. In a large mixing bowl add all the dry ingredients except the sprinkles and mix to combine. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for about a minute or two. slowly add in the sugar and continue to mix until light and fluffy, about another 3 to 4 minutes.
  4. Next add the sour cream and mix. Add the egg and mix to fully incorporate, then add the yolks one at time mixing after each addition. Scrape down side and bottom of the bowl as needed.
  5. Add the vanilla extra and combine. Add the oil and mix in.
  6. Last, with mixer running on low, stir in the sprinkles. Don't mix in to fast or the paddle will break them up. Just mix until evenly distributed throughout the batter.
  7. Fill each cupcake liner using large ice cream scoop or about ⅓ cup so they are ¾ths full. Even out the tops of the cupcakes with off-set spatula or knife. If baking all 24, I baked them one at time on the middle rack for 16 to 18 minutes until toothpick inserted comes out clean. Remove from oven and let each pan cool on wire rack after baking. At this point you can use all the cupcakes or freeze half of the cooled cupcakes for another occasion.
  8. Make the ganache while the cupcakes are baking.
  9. For the Ganache Buttercream: - if frosting all 24 double the recipe
  10. In the cleaned bowl of the stand mixer, add the chopped chocolate, vanilla extract, sea salt, espresso powder and set aside.
  11. In a small saucepan over medium heat bring the heavy cream to just scalded, bubbling around the edges. Pour heavy cream over the chocolate. Let sit for 2 to 3 minutes. Whisk the chocolate and cream until completely melted, smooth and shiny. Let sit at room temp to cool while the cupcakes bake and cool. At least a half hour.
  12. Place the bowl of the stand mixer back in place with the mixer fitted with the whisk attachment. Begin whisking the cooled ganache on high for about 2 minutes. Slowly start adding in the butter pieces one at a time until all are incorporated. Then switch to the paddle attachment and continue to beat the buttercream until lighter in color, smooth, light and silky.
  13. Fill a large pastry bag fitted with tip of choice with the buttercream and frost the cupcakes.
  14. Garnish tops of the cupcakes with the sprinkles. Serve at room temp.
  15. Store in airtight container at room temp for 2 days or in the fridge for up to 5. Frosted cupcakes can also be frozen in cupcake containers wrapped in plastic wrap for up to 2 months.
  16. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/08/29/funfetti-cupcakes-with-chocolate-ganache-buttercream-let-the-cupcakes-roll/