Best Georgetown Cupcakes Chocolate Ganache Cupcakes Recipes

GEORGETOWN CUPCAKE'S CHOCOLATE GANACHE CUPCAKES

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

Steps:

• Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
• 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 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 the cupcakes cool thoroughly in the 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 top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

CHOCOLATE GANACHE CUPCAKES

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.

CHOCOLATE GANACHE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
• While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
• Dip the top of each cupcake in the ganache. Do not refrigerate.