Sweet Finishdesserts Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.

In a medium bowl, whisk together the flour, baking powder and salt until evenly combined.

In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for 2–3 minutes, until light and fluffy and slightly pale.

Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed.

Mix in the vanilla extract.

With the mixer on low, add about one-third of the dry ingredients, then half of the milk, mixing just until combined. Repeat: add another third of the dry, the remaining milk, then the final dry ingredients. Scrape the bowl and mix briefly to ensure uniform batter but avoid overmixing.

Divide the batter evenly among the 12 prepared cups, filling each about two-thirds full (approximately 2–3 tablespoons of batter per cup depending on liner size).

Bake for 16–20 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even color.

Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 45–60 minutes) before filling and frosting.

Place the chocolate chips in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles at the edge), do not boil.

Pour the hot cream over the chocolate chips and let sit undisturbed for 1 minute to soften the chocolate. Then stir gently until the mixture is smooth and glossy. If using, whisk in the optional 1 tablespoon butter until melted for a shinier ganache.

Allow the ganache to cool and thicken at room temperature for 15–20 minutes so it holds shape when piped but is still soft enough to spoon.

Core the center of each cooled cupcake using a small knife or cupcake corer: remove a 1-inch plug from the middle, saving the plug pieces if desired for topping. Spoon or pipe about 1 to 1.5 teaspoons of ganache into each hollowed center. Replacing the plug is optional — you can set the plug back on top for a flat surface.

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 1–2 minutes until smooth and slightly pale.

Reduce speed to low and add the powdered sugar one cup at a time, mixing briefly after each addition to avoid sugar dust. Once incorporated, add the vanilla extract, salt, and 1 tablespoon of heavy cream. Increase speed to medium-high and beat 2–3 minutes until light and fluffy. If the frosting is too thick, add the remaining tablespoon of cream (or additional 1 tsp at a time) until you reach a smooth, pipeable consistency. If it's too thin, add a little more powdered sugar.

Transfer the buttercream to a piping bag fitted with your preferred tip (round or star). Pipe a swirl onto each ganache-filled cupcake or spread evenly with a small spatula.

Sprinkle mini chocolate shavings or sprinkles over the frosted cupcakes immediately so they adhere to the buttercream.

If using, finish each cupcake with a light pinch of sea salt flakes to brighten the chocolate filling.

Store finished cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature for 30–60 minutes before serving for best texture.