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post #4 of 7
I would allow it to set, but not completely, then pipe it into the cupcake. It would be like a cupcake with a chocolate truffle in the middle. YUM! Just thinking about it makes my mouth water. LOL!
post #5 of 7
For speed and ease, I fill mine with room temp ganache, and use a squeeze bottle while the ganache is still fluid. SUPER FAST and CLEAN!!
post #7 of 7
I whipped mine this past weekend (white cupcake, white chocolate ganache inside, topped with white IndyDebi buttercream for a "white" anniversary party) and people loved it!
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