Little Debbie 2

Little Breezeway Chocolate Cupcakes

A homemade version of Little Debbie Chocolate Cakes, you can be proud of these rich, chocolaty bites of heaven. The kids will love them and they’ll transport you to the stress free world of Sugar.

AuthorCarley KnutsenDifficultyIntermediate

Cupcakes
 3 cups Flour
 2 cups Sugar
  cup Unsweetened Cocoa Powder
 2 tsp Baking Soda
 1 tsp Salt
 2 Eggs
 1 cup Milk
 1 cup Water
 1 cup Oil
 1 tsp Vanilla
Filling
 ¼ cup Butter
 ¼ cup Shortening
 2 cups Confectionery Sugar
 1 pinch Salt
 3 tbsp Milk
 1 tsp Vanilla
Ganache
 1 cup Heavy Whipping Cream
 8 oz Baking Chocolate

Cupcakes
1

Preheat oven to 375 degrees. In a large bowl mix together flour, sugar, cocoa, baking soda, and salt. Make a well in the center and pour in the eggs, milk, water, oil, and vanilla. Mix well. Fill muffin tins about half full of batter. Bake 15-20 minutes. Allow to cool.

Filling
2

In a large bowl, beat butter and shortening together until smooth. Blend in confectionery sugar and salt. Gradually beat in milk and vanilla until light and fluffy. Fill a pastry bag and fill the bottom of each cupcake.

Ganache
3

Pour the whipping cream into a saucepan and heat until it begins to steam but is not yet boiling. Pour the heated cream into a heat resistant bowl with the baking chocolate. Mix together until smooth and looks like melted chocolate. Dip cupcakes in ganache. Garnish with a stiff white frosting in a repeated circular pattern.

Ingredients

Cupcakes
 3 cups Flour
 2 cups Sugar
  cup Unsweetened Cocoa Powder
 2 tsp Baking Soda
 1 tsp Salt
 2 Eggs
 1 cup Milk
 1 cup Water
 1 cup Oil
 1 tsp Vanilla
Filling
 ¼ cup Butter
 ¼ cup Shortening
 2 cups Confectionery Sugar
 1 pinch Salt
 3 tbsp Milk
 1 tsp Vanilla
Ganache
 1 cup Heavy Whipping Cream
 8 oz Baking Chocolate

Directions

Cupcakes
1

Preheat oven to 375 degrees. In a large bowl mix together flour, sugar, cocoa, baking soda, and salt. Make a well in the center and pour in the eggs, milk, water, oil, and vanilla. Mix well. Fill muffin tins about half full of batter. Bake 15-20 minutes. Allow to cool.

Filling
2

In a large bowl, beat butter and shortening together until smooth. Blend in confectionery sugar and salt. Gradually beat in milk and vanilla until light and fluffy. Fill a pastry bag and fill the bottom of each cupcake.

Ganache
3

Pour the whipping cream into a saucepan and heat until it begins to steam but is not yet boiling. Pour the heated cream into a heat resistant bowl with the baking chocolate. Mix together until smooth and looks like melted chocolate. Dip cupcakes in ganache. Garnish with a stiff white frosting in a repeated circular pattern.

Little Breezeway Chocolate Cupcakes

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