Triple Chocolate Cupcakes with Ganache, Chocolate Curls & Macarons
- yandwkitchen
- Apr 22
- 2 min read
Let’s be honest. Subtlety is overrated. Sometimes you want to show up to the party looking like: Yes, I baked. No, I didn’t stress. Enter, Triple Chocolate Cupcakes—rich, sinful, and basically effortless - due in part to the glossy ganache and those fancy store-bought macarons perched on top like tiny crowns.
By now, you know I'm a fan of cake mixes. Say what you will, but these grocery-store goddesses are just calling out to be made into decadent desserts with a side of sass. So, let's whip up some Triple Chocolate Cupcakes made from a cake mix (because we have things to do), draped in a homemade and effortless silky ganache, and topped with store-bought chocolate curls and jewel-toned macarons.
Triple Chocolate Cupcakes:
What you'll need:
Cake
(Yields 12 cupcakes if you have extra-large liners or 24 if using regular liners)
1 box triple chocolate fudge cake mix - We like Betty Crocker
1 chocolate instant pudding mix
1/2 cup vegetable oil
4 large eggs
1 cup milk
Ganache
1 cup heavy cream
12 oz semi-sweet chocolate chips - We use Ghirardelli
1 tbsp butter
Topping: Store-Bought Macarons & Chocolate Curls
Colorful. Classy. No one has the time to make these.
Instructions
Preheat the oven: Preheat oven to 350°F and line a 12-cup capacity cupcake pan with extra tall liners (see photos) or use 24 regular-sizer lines.
Mix: All the cake ingredients get added together the mixing bowl—cake mix, pudding mix, oil, eggs, milk—and beat until smooth.
Bake & cool: Fill liners 2/3 full. Bake 18–22 minutes or until a toothpick comes out mostly clean. Cool completely on cooling rack.
Ganache: Heat cream until just simmering. Pour over the chocolate chips and butter. Let sit for a minute, then stir until smooth and glossy. Cover with plastic wrap and chill slightly until it’s spreadable and not runny.
Assembly: Spread cooled cupcakes with the ganache and top with chocolate curls and a macaron.
We hope you have as much fun whipping these up as we did. Please let us know if you give them a try. We love to hear your feedback. Thanks for stopping by our kitchen!
xo YaYa and Wuelo
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
3
Puff Pastry Handling
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Preheat the oven to 350°F and line a cupcake pan with paper liners.
2
Mix everything into a bowl—cake mix, oil, eggs, milk—and beat with an electric mixer until smooth
3
Fill liners 2/3 full. Bake 18–22 minutes or until a toothpick comes out mostly clean. We prefer to underbake ours slightly.
Cool completely
4
Heat cream until just simmering. Pour over the chocolate chips and butter. Let sit for a minute, then stir until smooth and glossy. Chill slightly until it’s spreadable and not runny.
5
Spread cooled ganache on top of each cupcake. Add chocolate curls and top with a macaron.
Instructions
1 triple chocolate fudge cake mix
4 eggs
1/2 cup vegetable oil
1 cup milk
12 extra large cupcake liners or 24 regular liners
Triple Chocolate Cupcakes
12 oz bag semi-sweet chocolate chips
1 cup heavy cream
1 tbsp butter
Chocolate Ganache
Triple Chocolate Cupcakes with Ganache, Chocolate Curls & Macarons
Head Chef
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Decadent triple chocolate cupcakes made with cake mix, topped with glossy ganache and store-bought macarons. Easy, indulgent, and way too fabulous to be humble.
Servings :
12
Calories:
Prep Time
10 min
Cooking Time
30 min
Rest Time
15 min
Total Time
55 min
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