Best Georgetown Cupcakes Chocolate Ganache Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GEORGETOWN CUPCAKE'S CHOCOLATE GANACHE CUPCAKES



Georgetown Cupcake's Chocolate Ganache Cupcakes image

This was the winning recipe in the 8 week long Cupcake War put on by The Washington Post. It is stated to be "moist and chocolaty cake with just the right amount of rich ganache frosting on top." The original recipe calls for Valrhona cocoa powder and Callebaut chocolate, but any good quality cocoa powder and semisweet chocolate chips may be substituted.

Provided by BakerNurse

Categories     Dessert

Time 35m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1 cup whole milk, at room temperature
1/2 cup cocoa powder, sifted
1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Steps:

  • Cupcakes:.
  • Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups and a second pan with 6 cups.
  • Sift together the flour, baking soda and salt on a sheet of wax paper.
  • Beat the butter 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 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the milk mixture, beating until well incorporated. Add another 1/3 of the flour mixture, followed by 1/3 of the milk mixture. Stop to scraped down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat until just combined.
  • Add the cocoa powder, beating on low until just incorporated.
  • Use a standard size ice cream scoop to fill each cupcake paper with batter, so that the wells are 2/3's full. Bake for 18-20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.
  • Ganache:.
  • Lay a large piece of wax paper on the work surface.
  • 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 2-3 minutes. Working with one 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. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Chocolate cupcakes get people's attention. But frost some creamy, fluffy ganache on top and suddenly everyone's licking their fingers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 24

Number Of Ingredients 12

3 eggs
2 cups Immaculate Baking Co.™ organic all-purpose flour
2/3 cup unsweetened baking cocoa
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2/3 cup butter, softened
1 1/3 cups packed brown sugar
1 1/2 teaspoons vanilla
1 1/3 cups buttermilk
3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 package (4 oz) white chocolate baking bar

Steps:

  • Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, cocoa, baking soda and baking powder.
  • Heat oven to 350°F. In large bowl, beat softened butter and brown sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating after each addition, just until smooth. Scrape side of bowl occasionally.
  • Spoon batter evenly into muffin cups, filling each about two-thirds full. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and cream uncovered on High 45 to 60 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Grasp bottom of each cupcake, tip upside down, and dip into ganache, twisting slightly as pulling away for a smooth finish.
  • To make white chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Sprinkle each cupcake with about 2 teaspoons white chocolate curls, using toothpick to lift curls. Let stand at room temperature until ganache is set, about 2 hours. Store at room temperature.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Provided by Food Network Kitchen

Time 2h30m

Yield 12 servings

Number Of Ingredients 15

3 tablespoons unsweetened cocoa powder (not Dutch-process)
2 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking soda
teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1/3 cup whole milk
1 tablespoon orange-flavored liqueur, rum or brandy (optional)
10 ounces semisweet chocolate, chopped
1 1/3 cups heavy cream
Pinch of kosher salt
1 tablespoon confectioners' sugar
Shaved white chocolate, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Combine the cocoa powder and 1/4 cup water in a small bowl until smooth; set aside. Put the unsweetened chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted; set aside and let cool.
  • Sift the flour and baking soda into a large bowl; stir in the salt. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium speed until smooth. Beat in the eggs, one at a time, until combined. Reduce the mixer speed to low and add the cocoa mixture and the melted chocolate; mix until combined. Beat in the flour mixture in two batches, alternating with the milk in two batches, until combined. Beat in the liqueur.
  • Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove the cupcakes to a rack to cool completely.
  • Meanwhile, make the ganache: Combine the semisweet chocolate, 1 cup heavy cream and the salt in a heatproof bowl set over a pan of simmering water; stir until melted and smooth, about 8 minutes. Remove the bowl from the saucepan and set aside until the ganache is cool and thick (but not hard), about 1 hour.
  • Beat the remaining 1/3 cup heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form. Fold in 1/4 cup of the cooled ganache until smooth. Cut a small hole (about 1/2 inch deep) into the center of each cupcake with a paring knife; remove the cake. Use a small measuring spoon to fill the hole with the chocolate whipped cream.
  • Beat the remaining ganache with a mixer on medium speed until light and fluffy, 3 to 5 minutes. (Be careful not to overbeat or the ganache will become grainy.) Transfer the whipped ganache to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top with shaved white chocolate.

CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 10

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon instant coffee granules
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1/2 teaspoon instant coffee granules

Steps:

  • Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
  • Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Dip the tops of the cupcakes into the ganache. Do not refrigerate.

Related Topics