Grandpa Grumpy Cupcakes

Grumpy Cupcakes are the creation of the Just Baked bakery chain in Michigan.  Our version is made with a moist cream cake cupcake filled with Bavarian cream and frosted with a buttercream frosting.  Then the top of the cupcake is dipped in ganache made with gourmet chocolate.  The ganache melts the buttercream just a bit to make pillowy mounds of chocolate covered buttercream.

Since ours are a little different, we called them Grandpa Grumpy Cupcakes.

The cupcakes:

Use our Baby Cakes cake mix.  Mix and bake according to package directions.

The filling:

Use our Bavarian cream pastry filling.  Clip a corner on the two-pound pack and squeeze about 1/3 ounce through the top of each baked cupcake.

The buttercream frosting:

Use our vanilla buttercream frosting mix or a recipe of your choice.  Make the frosting with butter, not shortening.

The ganache:

Use this recipe and a good quality of chocolate.  We recommend wafers, not chips, since wafers are made with a better chocolate and are of candy-making quality.

The following recipe will yield a thick, paste like ganache. You may thin your ganache with more cream.

Ganache Recipe

1 cup heavy cream
1 teaspoon vanilla
8 ounces semisweet or dark chocolate, cut into pieces
4 tablespoons butter

Bring the cream just to the boiling point.

Remove from the heat and add the vanilla.  In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches a desired thick consistency.

You can heat it or cool it as needed to get a thick coating.

How to Assemble Your Grandpa Grumpy Cupcakes

To get the pillowy mounds, we use a round tip on a pastry bag, not a star tip, to apply the frosting.  Dip the frosted tops in the ganache.  The ganache should be cool enough to be just liquid both so that you get a generous coating of ganache on the cupcake and so that it just barely starts to melt the frosting.

Variation:  Ice Cream Filled Grandpa Grumpy Cupcakes

Instead of filling the cupcakes with Bavarian cream, these are excellent filled with vanilla ice cream.

To do so, you will need an ice cream cupcake tool.  The tool cuts a core from your cupcake with a simple twist.  You then use the tool to cut a core from a plug of hard frozen vanilla ice cream.  Use the tool to inject the plug of ice cream into the center of the cupcake.

Cover the top, and hole, with frosting.

You will need to keep these cupcakes frozen until you are ready to serve.

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