Chocolate Ganache Cupcakes

Serving Size: 12


  • 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
  1. Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
  2. Sift together the flour, baking soda and salt and set aside.
  3. 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.
  4. Add the eggs one at a time, mixing slowly after each addition.
  5. Combine the vanilla extract and milk in a large liquid measuring cup.
  6. 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.
  7. Add the cocoa powder, beating (on low speed) just until incorporated.
  8. 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.

Ganache Frosting

  • 0.5 cup heavy cream
  • 1 cup semi-sweet chocolate chip
  1. 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.
  2. 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)