Ingredients

• 1 box cake mix and ingredients to make the cake mix
• 1 cup lemon pie filling
• 8 ounces baking chocolate
• 1 cup heavy whipping cream
• zest of one lemon

Instructions

Prepare cake mix and bake it according to the package directions for CUPCAKES. Allow the cupcakes to cool completely and set them aside. 

Add lemon filling to a piping bag with an open metal top. Plunge the tip into the cupcake and then gently squeeze the piping bag so that the filling goes inside the cupcake. Repeat until all of the cupcakes are filled. 

Use a spoon to scrape off any filling that has overflowed out of the hole in the cupcake. You are going to want the top of the cupcake to be relatively flat. 

In a saucepan on medium high heat, add heavy whipping cream and beat until almost boiling. Remove from heat and add in the chocolate. Set it aside for about 10 minutes and stir until the chocolate is melted and the mixture is incorporated well. Let it set for 15 minutes. 

You will know when your ganache is ready when you dip your finger into it and it slowly drips off and maybe a drip even hangs onto your finger. It if is not ready, it will run off your cupcakes and we do not want that! So if you are used to using ganache in your recipes, test it out first. If you are antsy, you can even put the ganache into the fridge and wait for about five minutes and then chick on it by stirring it. You need to check on it every five minutes, because in no time, it will harden and you will be mad at me! If you over harden, toss it into the microwave for 5-10 seconds, stir and repeat until you have the desired consistency. 

Dip your cupcake, top side, straight down into the ganache. Set it aside and let it set for 5 minutes. Repeat until you have two layers of ganache on each cupcake. Just after dipping the second layer, add the lemon zest to the top of the cupcake. 

This Chocolate Lemon Cupcakes with Ganache Recipe makes 20-24 cupcakes.

To print this Chocolate Lemon Cupcakes with Ganache Recipe, simply click the recipe card below! I know that many people still like to print out recipes and keep them in a binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

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Chocolate Lemon Cupcakes Recipe

Author Jenn Quillen

Ingredients

• 1 box cake mix and ingredients to make cake
• 1 cup lemon pie filling
• 8 ounces chocolate
• 1 cup heavy whipping cream
• zest of 1 lemon

Instructions

1. Prepare cake mix and bake according to package directions for cupcakes. Cool completely.
2. Add lemon filling to a piping bag with an open metal tip. Plunge tip into the cupcake and gently squeeze filling inside. Repeat until all cupcakes are full.
3. Use a spoon to scrape off any filling that has overfilled out of the hole. You want the top of the cupcake to be relatively flat.
4. In a saucepan on medium high heat, add heavy whipping cream and beat until almost boiling. Remove from heat and add chocolate. Set aside for 10 minutes. Stir chocolate until melted and mixture is incorporated well. Let set for 15 minutes.
5. You'll know your ganache is ready when you dip your finger in it and it slowly drips off and maybe a drip even hangs on your finger. If it's not ready it will run off your cupcakes. So if you are not used to using ganache, test it out first. If you are antsy, you can put it into the fridge and wait for five minutes and then check on it by stirring it. You need to check on it every five minutes, because in no time, it will harden and you'll be mad at me. If you over-harden, toss into the microwave for 5-10 seconds, stirring after each segment.
6. Dip your cupcake, straight down, into the ganache. Set aside and let set for five minutes. Repeat until you have two layers of ganache on each cupcake. Just after dipping the second layer, add zest to top.

So, when are you going to make this recipe? Will you save me one?