1boxyellow cake mix, prepared according to box instructions
¾cupheavy whipping cream
¼cuppowdered sugar
⅓cupstrawberry jam
⅔cupdark chocolate chips
1tbspcoconut oil or shortening
¼cupchocolate sprinkles
cupcake liners
Instructions
For the cake
Prepare the cupcake baking pan by lining the cupcake pan with cupcake liners.
Mix together the boxed cake mix, preparing it according to the box instructions.
Fill the cupcake papers about ½ - 2/3 full and bake according to the box instructions.
Set cupcakes aside and allow them to fully cool.
For The Whipped Cream:
Add heavy whipping cream and powdered sugar to electric mixer. Whip on high until soft peaks begin to form.
Set aside.
For Chocolate Ganache:
In a medium saucepan over medium heat, melt chocolate and mix with coconut oil. Stir until fully melted and smooth. Remove from heat, set aside and let cool.
How to Assemble Gansito Cake Cupcakes
Load whipped cream and strawberry jelly each into their own piping bags.
Add a squirt of strawberry jelly inside each cupcake, making a hole with the piping bag tip through the top.
Then add a squirt of whipped cream inside each cupcake, making a hole with the piping bag tip through the top.
Cover the top of each cupcake with cooled chocolate ganache. Sprinkle with chocolate sprinkles. Allow the ganache to setup. Serve and enjoy!
Notes
To work with smooth chocolate ganache that doesn’t set up right away, you’ll want to be sure to melt it with the coconut oil as called for in our recipe, otherwise it’s likely you’ll end up with lumpy chocolate. The other important factor is making sure the ganache and cupcake are both completely cooled before adding the whipped cream. If they’re not cooled, the heat will melt the whipped cream and it will be absorbed right into the cupcake making it disappear.
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