Name: Gansito Inspired Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 Box of Yellow Cake Mix (Yeah I cheated and used boxed cake mix); Strawberry Jelly (for middle filling); 1 ½ cups white granulated sugar; 3 large egg whites (room temperature); ¼ cup water; ¼ teaspoon cream of tartar; 1 teaspoon vanilla extract; 2 cups 12 ounces semisweet chocolate; 3 tablespoons canola or vegetable oil

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Indulge your taste buds with my Gansito-Inspired Cupcakes – a delightful fusion of childhood nostalgia and sophisticated sweetness. These cupcakes are a loving homage to the iconic Mexican treat, the Gansito, and are designed to transport you to a world of delectable flavors and cherished memories.

Gansito-Inspired Cupcakes are not just desserts; they’re a celebration of cherished moments and a journey back to carefree days filled with joy and laughter. Whether shared with friends and family or savored in a moment of personal indulgence, these cupcakes promise to evoke smiles and warm memories.

Imagine sinking your teeth into a moist and tender cupcake, intricately infused with the essence of rich chocolate, velvety strawberry filling, and a hint of vanilla. Each bite unfolds a symphony of textures and tastes, reminiscent of the beloved Gansito’s layers.

So, surrender to the allure of Gansito nostalgia and let each bite of these cupcakes transport you to a world where sweetness knows no bounds. Join us in this delightful celebration of flavor, tradition, and the pure joy of a Gansito-inspired treat.

Cake Ingredients

Hi-Hat Frosting Ingredients

Chocolate Ganache Ingredients

Prepare The Cupcakes:

Yeah, I cheated and used boxed cake this time. I decided to use yellow cake for the base. You can use white or chocolate if you want to play with the flavors but if you want to go old school I think yellow cake is the best.

So with that being said prepare your cupcakes as the box instructs and make sure you cool them down before moving on to the next step.

Cut out the Center:

Once your cupcakes are cooled. Take a peeler if you have one and scoop out a small part of the center. This is where we will place our filling.

*You can save that middle piece and place it back on top if you like but I chose not to…and snacked on it while I finished the cupcakes.

Add Strawberry Filling:

This is super easy! I just took some strawberry jelly and mixed some in a bowl so it is easily scoopable. If that is a word.

Place a small amount of strawberry jelly in the center of each cupcake hole.

Side story… The first time I tried a Gansito. My friend hyped it up so much that I was so excited to try it. When I bit into the Gansito there literally was no strawberry filling. I got ripped off my first experience with the Gansito. So please feel free to add as much or as little to your cupcakes for your strawberry-filling experience.

Prepare Frosting:

You will need to use a handheld electric mixer and a double boiler for this frosting recipe.

In a large mixing bowl, combine sugar, ¼ cup water, egg whites, and cream of tartar. With an electric mixer, beat on high speed until foamy (about 1 minute).

Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks (about 12 minutes). At this point your arms will be burning from holding the mixer…so be warned.

Remove from heat and stir in vanilla. Continue beating for 2 minutes more until the frosting thickens.

Pipe the Frosting:

Transfer to the frosting piping bag fitted with a large round tip. Pipe frosting onto cooled cupcakes. When I frosted my cupcakes I would place the tip in the middle where the hole is and would just squeeze until the frosting would bubble out onto the edges creating a dome effect.

Once you are done place frosted cupcakes onto a baking sheet and put them in the refrigerator while preparing the chocolate coating.

Prepare Dipping Chocolate:

You will also need to use a double boiler for this part of the recipe as well. I recommend adding a wire rack to a baking sheet with some parchment paper for easy clean up as well.

Add water to a medium saucepan and heat to barely simmering.

Leave about 1/4 chocolate aside then in a heatproof bowl, combine the rest of the chocolate and oil. Set the bowl on the saucepan and stir until melted and smooth.

Transfer the melted chocolate to a deep bowl for dipping and add the rest of the chocolate until it is all melted. This helps to temper the chocolate and has a nice coating.

Hold each cupcake from the bottom and dip it into chocolate to coat the frosting. Allow excess to drop off. Place on wire rack.

Add Sprinkles:

At this point, you can add some chocolate sprinkles to make them officially look like Gansitos

Let cupcakes stand at room temperature for 15 minutes.

Place in refrigerator for the coating to set (about 30 minutes).

Enjoy!

And there you have it – Mexican Ganisto-Inspired Cupcakes that are not only a treat for the taste buds but also a celebration of flavors. Share them with friends, family, or just keep them all to yourself – no judgment here!

So, whether you’re a seasoned baker or a kitchen newbie, grab your apron and join me in this sweet adventure. These cupcakes are not just a dessert; they’re a mini-vacation to the colorful streets of Mexico, one bite at a time. Happy baking! 🧁✨

Comment below or tag me on social media! #edamamabean_ (Insta) or @edamamabean (tiktok)

Equipment Used

Small Saucepan
Measuring Spoons
Whisk
Hand Held Mixer
Wire Rack
Cupcake Sheet
Baking Sheet

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