Ingredients for Georgetown Cupcake's Chocolate Ganache Cupcakes
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- Unsalted Butter
- Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Whole Milk
- ¾ cup unsweetened cocoa powder (high-quality, such as Valrhona, or a good substitute)
- 1 cup heavy cream
- Semi Sweet Chocolate Chips
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How to Make Georgetown Cupcake's Chocolate Ganache Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the ganache: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate chips and heavy cream, stirring occasionally until smooth and glossy.
- Remove from heat and let the ganache cool slightly until it thickens enough to spread easily.
- Once the cupcakes are completely cool, frost generously with the chocolate ganache.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
79g
Fat
35g
Carbs
9g
