1. Can I make this recipe without a jumbo cupcake pan?

Yes! You can use standard-sized muffin tins, but you’ll need to adjust the baking time to around 18–20 minutes. The recipe will yield more cupcakes in standard size.

2. What if I don’t have white chocolate for the ganache?

You can substitute white chocolate with milk or dark chocolate for a different flavor. Note that the sweetness and color of the frosting will change accordingly.

3. Can I make the ganache ahead of time?

Absolutely! Prepare and chill the ganache up to 24 hours in advance. When ready to use, whip it until fluffy and pipe onto the cupcakes.

4. What if my ganache doesn’t whip properly?

Ensure the ganache is well-chilled before whipping. If it’s too warm, it won’t hold its shape. You can chill it again briefly and try whipping once more.

5. How do I store jumbo cupcakes with whipped ganache?

Store them in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 20–30 minutes before serving to soften the ganache.

6. Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure other ingredients, like white chocolate, are certified gluten-free.

7. Can I freeze the single jumbo cupcake?

Yes, but it’s best to freeze them unfrosted. Wrap each cupcake in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature, then whip and add the ganache frosting fresh.

Jumbo Cupcakes Recipe: Indulgence with a Surprise Twist

Ultimate Jumbo Cupcake : Indulgence with a Surprise Twist

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This jumbo cupcake recipe creates moist, rich cupcakes filled with creamy cheese and topped with whipped white chocolate ganache. Perfect for celebrations or indulgent treats!

Author: Maren Varden
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes (including ganache chilling time)
Yield: 6–9 jumbo cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cupcake Batter:

1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
½ cup Dutch-process cocoa powder
½ cup granulated sugar
½ cup brown sugar
2 large eggs, room temperature
⅓ cup buttermilk, room temperature
2 tsp vanilla extract
½ cup canola oil
½ cup hot water or coffee

For the Cream Cheese Filling:

6 oz cream cheese, softened
¼ cup granulated sugar
1 large egg, room temperature
½ cup mini chocolate chips
⅛ tsp salt

For the Whipped White Chocolate Ganache:

8 oz white chocolate, chopped
1 cup heavy cream

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Line a jumbo cupcake tin with oversized liners or grease it thoroughly.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, granulated sugar, and brown sugar.
Prepare the wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and canola oil until smooth. Gradually stir in the hot water or coffee until fully combined.
Make the cream cheese filling: In another bowl, mix the softened cream cheese, sugar, egg, and salt until smooth. Fold in the mini chocolate chips.
Assemble the cupcakes: Fill each liner with ⅓ cup of chocolate batter. Add 2 tablespoons of cream cheese filling, then top with additional batter, filling the liners ¾ full.
Bake the cupcakes: Place the tin in the oven and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the whipped ganache: Heat the heavy cream in a saucepan until it begins to simmer. Pour it over the chopped white chocolate in a heatproof bowl and let it sit for 2–3 minutes. Stir until smooth.
Chill and whip the ganache: Place the ganache in the refrigerator for 1–2 hours, or until thickened. Whip with a hand or stand mixer until light and fluffy.
Frost the cupcakes: Pipe or spread the whipped ganache onto the cooled cupcakes. Decorate with sprinkles, chocolate shavings, or your favorite toppings.

Notes

Chilling Tip for Ganache: For best results, ensure the ganache is thoroughly chilled before whipping. If it’s too warm, it won’t achieve the light, fluffy texture needed for perfect frosting.
Filling the Liners: Avoid overfilling the cupcake liners, stick to ¾ full. Overfilled liners may cause the batter to overflow, making the cupcakes uneven.
Avoid Overmixing: Once the wet and dry ingredients are combined, mix until just incorporated. Overmixing can result in dense cupcakes.

Nutrition

Serving Size: 1 jumbo cupcake
Calories: 730 kcal
Sugar: 76g
Sodium: 394mg
Fat: 40g
Saturated Fat: 17g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 91g
Fiber: 2g
Protein: 7g
Cholesterol: 126mg

Find it online: https://www.simplitasty.com/irresistible-jumbo-cupcake-recipe/