Georgetown Chocolate Cupcake Recipe with Chocolate Ganache

This decadent chocolate cupcake is super-rich and moist! It is one of my favourite cupcakes to make at home for the family and especially for my children’s birthday party.  You can make these in large batches using the mixer from start to finish, and use either fresh fruits or printed stickers to decorate the cupcakes.

This particular recipe is from a very famous designer cupcake bakery called DC Cupcakes run by Sophie LaMontagne and Katherine Kallinis in Washington DC, USA. I used to watch their American reality television series which aired around 2010 and drool over their cupcakes.This is one of their cupcake recipe which they bake and sell at their bakery.

Do give this recipe a go and let me know what you think of it. I have used dark chocolate for the ganache, you can of course use milk chocolates and half the recipe if you are just making them for yourself or double it if you are having family and friends over.  Please use the bain-marie technique when melting the chocolate for the ganache. I have an induction stove so have warmed the cream and melted the chocolate on low heat.

Here’s the youtube video showing how to make this decadent chocolate cupcake.

Feel free to Pin this image on your Pinterest Account so you can remember to try making the cupcakes

Here are more recipes for you to try:

Yummy Chocolate Chip Cupcakes Recipe for Kids

Moist and Easy Orange Cake Recipe

Top Chef Erika’s Chunky Chocolate Chip Walnut Cookie Recipe

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Georgetown Chocolate Cupcake Recipe with Chocolate Ganache

yeahfoodie This decadent chocolate cupcake is super-rich and moist! It is one of my favourite cupcakes to make at home for the family and especially for my children’s birthday party.  You… Baking Georgetown Chocolate Cupcake Recipe with Chocolate Ganache Western Print This

Serves: 12 Prep Time: 30 Min Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

For the cupcake

• 1 1/4 cups flour, sifted
• 1/2 teaspoon baking soda, sifted
• 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, preferably Madagascar bourbon
• 1 cup whole milk, at room temperature
• 1/2 cup Valrhona cocoa powder, sifted (or other good quality cocoa powder)

  For the ganache frosting

• 1/2 cup heavy cream
• 1 cup Callebaut semisweet chocolate chips (I have used dark chocolate chips for this recipe)

Instructions

1. Heat oven to 175 C and line the cupcake tray.

2. Place the butter in the bowl. Beat on medium speed until fluffy then add sugar

3. Next add the vanilla and eggs one at a time, mixing slowly after each addition.

4. Alternate the flour, slat and baking soda mixture and the milk and mix well

5. Sift the cocoa powder until just incorporated

6. Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely.

7. For the ganache frosting. Lay a large piece of wax paper on the work surface. Combine heavy cream and chocolate in a medium heatproof bowl.

8. Use bain-marie and let the mixture melt, stirring until it is shiny and smooth. (I heated the cream and poured this over the chocolate chips and mixed it until smooth as I have an induction stove); let it cool slightly, for 2 to 3 minutes.

9. 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. To prevent drips, quickly turn the cupcake right side up and place on the wax paper  (I have just used a spoon to swirl some ganache over the cupcakes). Top with your decoration or fresh fruit of choice and allow the ganache to set for 5 minutes before serving.