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Recipes & Entertaining Ideas

Filtering by Tag: Ganache

Calling All Chocolate Lovers! Rich Chocolate Ganache Cupcakes

Marc J. Sievers

If I could eat chocolate every day, these little cupcakes brimming with chocolaty goodness would be my top pick!  They are rich, fudgy, and addictive (get a glass of cold milk ready!).  They are also incredibly simple to make using everyday ingredients you probably already have in your pantry.  So, stop reading this and get bakin!

Rich Chocolate Ganache Cupcakes

Ingredients (makes 12 cupcakes)


  • Butter – ¼ pound, unsalted, room temperature

  • Sugar – 1 cup

  • Salt – ¼ teaspoon

  • Flour – 1 cup all-purpose flour

  • Eggs – 4 extra-large, room temperature

  • Vanilla – 1 tablespoon, pure extract

  • Cocoa Powder – ¼ cup, unsweetened powder

  • Chocolate Syrup – 16 ounces


  • Heavy Cream – ½ cup

  • Chocolate Chips – 8 ounces, semisweet



  1. Preheat the oven to 325 degrees F and line a muffin pan (large cups) with paper liners.

  2. Next, cream the butter and sugar until light and fluffy using an electric mixer fitted with a paddle attachment. Add the eggs carefully—1 at a time—and combine thoroughly. Then, pour in the vanilla and the chocolate syrup and mix well.

  3. For the best results sift together your flour and unsweetened cocoa powder. Then, gently add the dry mixture to your mixing bowl and mix until just combined (do not over-mix or your cupcakes will be unpleasantly dense).

  4. Next, scoop the batter equally into the muffin cups and bake for 30 minutes, or until just set in the middle. Let them cool thoroughly in the muffin tin.

Ganache & Assembly

  1. Heat the heavy cream and chocolate chips in a double boiler over simmering water until smooth and warm. Stir occasionally. In this step you are melting and heating the mixture, not cooking it as it will burn.

  2. Finally, once the cupcakes have cooled, dip the tops of the cupcakes into the ganache and enjoy! The ganache will remain soft and creamy and will not set hard.

Do not refrigerate.

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Orange Petits Fours

Marc J. Sievers

I was so excited to have my fabulous friend Holly over the other day to finalize testing my recipe for Orange Petits Fours!  She loves food, wine, and life as much as I do.  We both agree, these are little cakes filled with the perfect amount of sweetness and decadence.  The cakes are beaming with citrus flavor, while the ganache has just the right amount of edge from the Grand Marnier.  After we baked and decorated almost 100 of these little cakes, Holly took over and shot this amazing photo!  I opened a bottle of Côtes du Rhone, poured two rather-full glasses, and we toasted to a job well done!  Thank you Holly for all the fun in the kitchen!

These are the perfect little sweet-treats for any soirée!


Batter Ingredients (makes 55 individual cakes)

  • Butter – 1 stick, unsalted, at room temperature

  • Sugar – 1 cup, granulated

  • Eggs – 2 extra-large, at room temperature

  • Orange Zest – ¼ cup, freshly grated, plus more for garnish

  • Orange Juice – ¼ cup, freshly squeezed

  • Flour – 1 ½ cups, all-purpose flour

  • Baking Powder – ¼ teaspoon

  • Baking Soda – ¼ teaspoon

  • Sea Salt – ½ teaspoon

  • Buttermilk – ¼ cup PLUS 2 tablespoons, at room temperature

  • Vanilla – 1 teaspoon, pure extract

  • Honey – 2 tablespoons

Orange Syrup Ingredients

  • Sugar – ¾ cup, granulated

  • Orange Juice – ¾ cup, freshly squeezed

Dark Chocolate Ganache Ingredients

  • Dark Chocolate – 1 pound, finely chopped

  • Heavy Cream – 1 ½ cups

  • Grand Marnier – 4 tablespoons

  • Honey – 4 tablespoons

  • Sea Salt – ¼ teaspoon



  1. Preheat the oven to 350 degrees. Butter and flour a 24 count mini cupcake pan.

  2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 5 minutes.

  3. Add the eggs, 1 at a time allowing each to fully incorporate. Then add the orange zest.

  4. In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside.

  5. In another bowl, combine the orange juice, buttermilk, honey, and vanilla.

  6. With the mixer set to low speed, add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just combined.

  7. Using a 1 ¼ inch metal scoop, fill the wells with a level scoop of the batter.

  8. Bake for 15 minutes. Remove from the oven and allow the cakes to cool for 10 minutes in the pan.

Orange Syrup  

  1. Meanwhile, in a small saucepan over medium-low heat, cook the sugar and orange juice until the sugar dissolves. Set aside.

  2. After 10 minutes remove the cakes from the pan, place them on a wire rack set over a sheet pan lined with plastic wrap, and spoon 1 teaspoon of orange syrup over each little cake. Allow the cakes to cool completely. TIP: Spooning the warm syrup over warm cakes will allow it to be absorbed better.

  3. Next, Wash, dry, butter and flour the mini muffin pan and repeat the same steps above until all the batter and orange syrup is used.

Chocolate Ganache

  1. In a heat-proof bowl set over barely simmering water, heat the heavy cream, honey, dark chocolate, and salt until just melted, stirring occasionally.

  2. Remove from the heat and add the Grand Marnier. Stir to combine.

  3. With the little cakes still set on a wire rack over a sheet pan lined with new plastic wrap, drizzle the top and sides of all the cakes with the warm ganache. Garnish with more freshly grated orange zest and insert a party pick into each cupcake for easy serving. Allow the ganache to set completely. Do not refrigerate.

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