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    You are in: Home / Recipes / Georgetown Cupcake's Chocolate Ganache Cupcakes Recipe
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    Georgetown Cupcake's Chocolate Ganache Cupcakes

    Georgetown Cupcake's Chocolate Ganache Cupcakes. Photo by kparks2

    1/1 Photo of Georgetown Cupcake's Chocolate Ganache Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    BakerNurse's Note:

    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.

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    Serves: 18



    Units: US | Metric




    1. 1
    2. 2
      Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups and a second pan with 6 cups.
    3. 3
      Sift together the flour, baking soda and salt on a sheet of wax paper.
    4. 4
      Beat the butter on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
    5. 5
      Add the eggs one at a time, mixing slowly after each addition.
    6. 6
      Combine the vanilla extract and milk in a large liquid measuring cup.
    7. 7
      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.
    8. 8
      Add the cocoa powder, beating on low until just incorporated.
    9. 9
      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.
    10. 10
    11. 11
      Lay a large piece of wax paper on the work surface.
    12. 12
      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.
    13. 13
      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.

    Ratings & Reviews:

    • on May 05, 2014


      This is my go to chocolate cupcake recipe. I have both their books and all their cupcakes are to die for. Great recipes on all their cupcakes. These are really moist and flavorful and easy to make. I go by their chocolate ganache recipe as it is super easy and I do the double boiler method. What is great is if you have leftover ganache you can refrigerate and reheat in the microwave for future use or good and whip it with a beater. Must make recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2010


      I made these with my kids, they were great! This will be a repeat recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Georgetown Cupcake's Chocolate Ganache Cupcakes

    Serving Size: 1 (66 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 220.7
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 7.0 g
    Cholesterol 47.4 mg
    Sodium 85.3 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 1.5 g
    Sugars 19.8 g
    Protein 3.0 g

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