the domestic tales of four sisters

Crazy Cupcakes with Chocolate Ganache


I know cupcakes are “the thing” now. They’re all over the place. And I love it.

But, cupcakes were ALWAYS “the thing” growing up in our house. My mother rarely made cakes as it was usually muffins or cupcakes. She would also teach us “the right way” to eat a cupcake. This is to break the bottom off and stick it on top of the icing making a sandwich. It was less messy, she could pack them in our lunchbox on special days, and there was no way we could just consume the icing and ditch the stump. (All of you Seinfeld watchers will laugh at the stump statement … )

Eventually the big cupcake obsession will pass, but we will always have cupcakes in our homes and at our birthday parties. (And even weddings … Sami and I both rocked the cupcakes at our weddings.)


Another staple in our home growing up was “Crazy Cake.” This is a wonderful chocolate cake that contains no eggs. It gained popularity during The Depression and it stuck around despite the no eggs thing. Because … It’s perfect. It is my go-to for chocolate cake and cupcakes. (It is delicious with Cool Whip on top, as well!)

Today I decided to whip up some Crazy Cake Cupcakes and then I had a brilliant plan … Stuff them with buttercream and top with a chocolate ganache. And let me tell you … My idea was an amazing one. These don’t take long to make – at all. If you want to forego the ganache you can just top with your favorite frosting and make them even faster. I highly recommend you stuff these babies though. And then dip them in that perfect, shiny ganache.


You won’t be sorry.

Definitely not at all sorry.


Crazy Cake

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 tablespoons vinegar
3/4 cup butter (orĀ margarine) – melted
2 cups HOT water

1) Mix dry ingredients together & preheat oven to 350 degrees.
2) Add wet ingredients and mix.
3) Distribute into greased 13×9 pan (or two 9″ pans) or cupcake liners.
4) Bake 25-35 minutes; keeping a close eye on the cake the final 7-10 minutes.

*NOTE: I cut this recipe in half and it made exactly 12 cupcakes. Therefore (if you scrape the bowl well) you can most likely squeak out 24 cupcakes.

Buttercream Frosting

1 stick salted butter, at room temperature
4 to 4 1/2 cups confectioner’s sugar
1 teaspoon vanilla
drizzle of milk (usually close to 1 tablespoon)

1) Whip butter until creamy white, add confectioner’s sugar. Cream together. (Should be thick – if not add more sugar in 1/4 cup increments)
2) Add vanilla, continue to blend. Drizzle milk (try roughly 1 teaspoon first) until you get a frosting type texture.
3) Frost cooled cake or cupcakes.
4) To fill cupcakes – take your clean pinky finger and insert into the center of each cupcake *only halfway through!* Fill a small ziploc baggie with frosting, cut one corner, and fill each hole made with your pinky. (I use a piping bag and any random tip I grab out of the drawer. But I wanted to make it possible for anyone to do – i.e. those without piping bags and tips!)


8-9 ounces bittersweet chocolate, chopped (I used those new Hershey Melts – worked great!)
3/4 – 1 cup heavy cream

1) Melt chocolate over double boiler or in microwave at 30 second increments – stirring inbetween.
2) Add heavy cream and mix thoroughly until smooth and shiny.
3) Dip cupcakes in the ganache up to their liners. Allow to cool.

*TIP – If you do not have heavy cream you can use 3/4 cup milk mixed with 1/3 cup melted butter.

Bake Something,


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