Chocolate Ganache Cupcakes
- 1.25 cup flour, sifted
- 0.5 cup Valrhona cocoa powder, sifted
- 1 cup whole milk, room temperature
- 1.25 tsp vanilla extract
- 2 large eggs, at room temperature
- 1.25 cup sugar
- 8 Tbsp European-style unsalted butter, room temperature
- 0.25 tsp salt
- 0.5 tsp baking soda, sifted
- Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
- Sift together the flour, baking soda and salt and set aside.
- Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
- Add the eggs one at a time, mixing slowly after each addition.
- Combine the vanilla extract and milk in a large liquid measuring cup.
- Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
- Add the cocoa powder, beating (on low speed) just until incorporated.
- Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chip
- Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
- Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. Serve and enjoy!
© Georgetown Cupcake, Katherine Kallinis Berman & Sophie Kallinis LaMontagne, Co-Owners, Georgetown Cupcake & Stars of TLC’s DC Cupcakes
Recipe featured in Georgetown Cupcake’s cookbook: The Cupcake Diaries: Recipes & Memories from the Sisters of Georgetown Cupcake (HarperCollins)