• Ganache Frosted Cupcakes New FI
3 Year Blogiversary and Chocolate Ganache Frosted Cupcakes!
  • Ganache Frosted Cupcakes New FI

Celebrate a birthday, a great day, or any day with these rich, classic chocolate ganache frosted vanilla cupcakes!

Hello friends!

Today is a happy day. I can’t believe I’m writing this, but On Sugar Mountain turned three years old today!

(cheers, applause, streamers and confetti exploding everywhere)

Ganache Frosted Cupcakes 3

It was one of those things that I didn’t realize until I received an email about renewing my domain registration. Here I am, pondering what I should bake up next for the blog, when I realize my little blog’s birthday was nearly upon me!

So, to celebrate, I made my cake! It’s always good to celebrate with cake.

Growing up, birthdays meant yellow cake with chocolate frosting. More specifically, it meant a box of Duncan Hines or Betty Crocker Golden cake mix and a can of chocolate frosting. Not that there’s anything wrong with cake mixes, but I thought this bloggy birthday called for a completely from-scratch version of my childhood favorite.

I had my vanilla cake recipe ready to go, but I knew I wanted the frosting to be perfect. A simple buttercream just wouldn’t cut it. Instead, I found this article from the Kitchn on how to make ganache for glazes, frosting, and even truffles.

A rich chocolate frosting consisting of only melted chocolate and cream?

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It’s true. You can make a pillowy soft, uber-chocolatey frosting with only two ingredients, and powdered sugar is not one of them. I don’t hate powdered sugar, but no matter how hard you beat it into butter, you still manage to get a hint of grit and just an overall too-sweet taste.

This ganache frosting is all about the chocolate. If you can splurge on some fancy, good-quality chocolate, this is the recipe to do so. If not, no worries; I used a bag of semi-sweet chocolate chips and it still turned out utterly divine.

I can’t even begin to express how happy these past three years have made me. This blog has grown in ways I never knew it would, and I’ve learned so much about myself and made such great friends along the way. It’s truly shown me that my future, however it may turn out, will be in food, and I look forward to enjoying each and every lovely bite. :)

Ganache Frosted Cupcakes 1

Thank you to all of you who have been so kind, loving, and supportive to me and my little ole’ blog these past three years. I couldn’t have done it without you. <3

I’ll be back on Thursday with a brand new smoothie recipe, so be sure to check back first thing Thursday morning!

Happy Baking!


3 Year Blogiversary and Chocolate Ganache Frosted Cupcakes!


Celebrate a birthday, a great day, or any day with these rich, classic chocolate ganache frosted vanilla cupcakes!

Yields: Approximately 12 cupcakes

  • for the cupcakes:
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 cup milk
  • for the ganache frosting:
  • 12 oz chocolate chips/chunks
  • 12 oz heavy cream
  1. Preheat the oven to 350 degrees and line one 12-cup cupcake pan with cupcake liners. In a medium bowl, combine flour, baking powder, and salt.
  2. In the bowl of your stand mixer (or a large bowl with a handheld mixer) beat oil and sugar until smooth, followed by the eggs, one at a time, beating each egg into the mixture well before adding the next one. Beat in the vanilla.
  3. Alternately stir the flour mixture and the milk into the sugar mixture (Start with 1/3 of the flour mixture, stir, add 1/2 the milk, stir, repeat) until everything is mixed and a smooth batter has formed. Fill the prepared cupcake-lined cavities 3/4 way full with batter (about 1/4 cup) and bake at 350 degrees for 20-22 minutes. A toothpick inserted into the center of a cupcake should come out clean.
  4. Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.
  5. While the cupcakes cool, make the frosting. Add the chocolate to a medium bowl. Heat the cream in a small saucepan over medium heat until bubbles just break the surface. Remove from heat and pour over chocolate. Let sit for 5 minutes, then whisk until smooth.
  6. Then, let the mixture cool (you can stick it in the fridge if you're in a rush) until it becomes very thick but still soft. This took about 20 minutes for me, but it could vary depending on how hot the day is, or if you choose to use your fridge. Once the mixture has cooled and thickened, beat with a hand mixer (or your stand mixer) until a thick and fluffy frosting forms, about 5 minutes. Dollop or pipe onto completely cooled cupcakes.


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Jess Gonzalez


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