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Vanilla-Chocolate Ganache Cupcakes
Vanilla-Chocolate Ganache Cupcakes

Vanilla-Chocolate Ganache Cupcakes

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Cook Minutes 1 Hr 43 Min
Prep : 15 Min Cook: 1 Hr 28 Min
Sometimes an occasion calls for a classic dessert. And these moist vanilla cupcakes, with the easiest-ever, rich, creamy chocolate ganache topping, fit the bill. Whether you're a "vanilla" or a "chocolate" person, these easy cupcakes are sure to win you over. Our secret? A package of vanilla pudding mix blended into the cake batter adds an extra dose of moisture and vanilla flavour that everyone is sure to will love. Whether for a birthday, a shower, a graduation party or a first-time baking session with a little one, this super easy cupcake recipe will be one you'll want to make over and over again.
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What do I need ?
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 tub (1 L) Cool Whip Whipped Topping (Do not thaw.)
6 oz. (3/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, broken into small pieces
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before pouring into paper-lined muffin cups. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Step 3
Microwave Cool Whip and chocolate in microwaveable bowl on MEDIUM 5 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 20 min.
Step 4
Spoon Cool Whip mixture onto cupcakes. Let stand 15 min. before serving.
Kraft Kitchen Tips!
Special Extra
Impress your friends and family by garnishing these delicious cupcakes with white chocolate curls. Simply microwave 1-1/2 oz. (1/4 of 170-g pkg.) Baker's White Chocolate on HIGH 10 to 20 sec. or just until chocolate is warmed to the point where you can gently smudge it with your thumb. Then draw a vegetable peeler down the edge of the chocolate to make the curls. Since the curls are delicate, it's best to use a toothpick to place the curls on tops of the glazed cupcakes.
Storage Know-How
Keep the glazed cupcakes refrigerated until ready to serve. While these simple, yet delicious, cupcakes are best when served the same day they are prepared, they can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 5 g
25 %
Cholesterol 25 mg
Sodium 200 mg
8 %
Carbohydrate 26 g
Fibre 1 g
Sugars 16 g
Protein 2 g
Vitamin A
0 %
Vitamin C
0 %
4 %
6 %
24 servings, 1 cupcake (46 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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