I’m just going to dive right into this. For those of you who have not experienced the ecstacy that is a Gansito, let me just fill you in! For those of you who have here’s a mental high five and you can skip to the next paragraph. Gansitos are a delicious Mexican snack cake. It’s like a delicious sponge cake topped with strawberry jam and a light and fluffy frosting that is dipped in delicious chocolate and finished off with adorable chocolate sprinkles.
I fell in love with these bad boys many years ago when I fell in love with my bad boy, Tony, and he introduced me to them. They are so good. I mean, who doesn’t love cake, strawberries, and chocolate?! But I’ll tell you what I don’t like.
I’m gonna be truthful with you, folks. When I get the craving for one, I will totally down a couple of Gansitos. But have you seen the ingredients? Yeah, you’re not gonna like it. There are quite a few of them and I’m pretty sure I saw the word “hydrogenated” at least twice on the list. Ewww… Well these homemade Gansito cupcakes are preservative-free and feature ingredients you can pronounce. They also taste quite a bit like the real thing! The cupcake is firm, kind of like a pound cake, and has a subtle cinnamon flavor. That’s what makes it really taste like a Gansito.
They are a good amount of work, but totally worth it! These cupcakes are quite impressive. They remind me of high hat cupcakes, only filled with sweet and tangy strawberry goodness. And that’s another thing that I totally like about these cupcakes. They can be customized to your liking! If you prefer them less sweet, you can use a super dark chocolate and low-sugar preserves. You could even top them with any color sprinkles you like! The sky is the limit.
What’s your favorite guilty-pleasure snack food? Tell us all about it! We’d love to hear from you. See you soon!
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 8 egg yolks
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup milk
- ¾ cup heavy cream
- 1 ½ tablespoons powdered sugar
- ⅔ cup dark chocolate chips
- 1 tablespoon unflavored coconut oil (like LouAna) or shortening
- ⅓ cup strawberry jam
- ¼ cup chocolate sprinkles
- Preheat the oven to 350ºF. Line 2 cupcake tins with 18 paper liners (9 each).
- Combine the butter and sugar in a large bowl and beat with an electric mixer for at least 5 minutes, until light and fluffy. Add the egg yolks, one at a time, until fully incorporated followed by the vanilla.
- In a separate medium bowl, sift together the flour, baking powder, salt, and cinnamon. Place the ¾ cup milk in a bowl or measuring cup.
- While mixing on a low speed, add ⅓ of the sifted dry ingredients followed by ⅓ of the milk. Continue this until all of the milk and dry ingredients have been added. Beat just until mixed, but no more. This will help to keep your cupcakes soft and tender.
- Fill the cupcake liners ⅔ of the way full with the cupcake batter. Tap the cupcake tin firmly to evenly distribute the batter, then bake in the oven until an inserted toothpick comes out clean, about 8 minutes. Set the cupcakes aside to cool.
- While the cupcakes are cooling, make the whipped cream. Place the heavy cream and powdered sugar in a medium bowl and beat with an electric mixer until you achieve medium peaks. Place in the refrigerator until needed.
- Place the chocolate chips and coconut oil or shortening in a medium heat-proof bowl. Place over a pot of simmering water and stir until melted. This can also be done in the microwave in 15 second intervals, stirring in between.
- When the cupcakes are cool, cut a well out of the middle using a small, sharp knife. The hole should be about ¾-inch wide and deep. Fill each of the cupcakes with about 1 teaspoon of strawberry jam. Leave a little bit of the hole unfilled. This will help the frosting cling to the cupcake so that it doesn’t fall off when you dip it in chocolate later.
- Spread each cupcake with a little bit of whipped cream. These cupcakes only need a little bit to taste like real Gansitos, so be modest with the whipped cream.
- Smooth the whipped cream and leave a bit of the edge of the cupcake unfrosted so the chocolate can cling to the cupcake. Place the cupcakes in the freezer for 20 minutes to allow the whipped cream to firm up. This will keep it from melting into your chocolate during dipping.
- Make sure your chocolate is ready for dipping. It should be melted, but not piping hot. You’re going for a bit warmer than room temp. Dip the tops of your chilled cupcakes in the chocolate, then gently shake to remove the excess chocolate. Top each cupcake with the chocolate sprinkles and you’re done!
- These bad boys should be stored covered in the refrigerator until you’re ready to serve. Make sure the chocolate has hardened on the top before covering. For best flavor and texture, do remove the cupcakes from the fridge about 15 minutes before serving. Enjoy, you totally earned it!