Printable Area

Georgetown Cupcake's Chocolate Ganache Cupcakes

By BakerNurse on January 11, 2009

1 Reviews

Prep Time: 15 mins
Total Time: 35 mins
Serves: 18, Yield: 18 cupcakes

About This Recipe

"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."

Ingredients

Cupcakes

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

Ganache

1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (66 g)

Servings Per Recipe: 18

Amount Per Serving: %
Calories 220.7
Calories from Fat 105: 47%

Amount Per Serving: %
Total Fat 11.7g: 18%
Saturated Fat 7.0g: 35%
Cholesterol 47.4mg: 15%
Sugars 19.8 g
Sodium 85.3mg: 3%
Total Carbohydrate 28.5g: 9%
Dietary Fiber 1.5g: 6%
Sugars 19.8 g: 79%
Protein 3.0g: 6%

Reviews

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

By krisrn92_4799869 on October 03, 2010 | 1155851