Chocolate Ganache Cupcakes

I am pretty much a reality television junkie. Combine that with my love for cooking and baking and the show "DC Cupcakes" is right up my alley. I have watched this show for quite a long time and admire how amazing their cupcakes always look. Their frosting looks flawless and their variety of cupcakes flavors is nothing short of spectacular. I will admit that I've looked at their website and have actually considered ordering some of their cupcakes and paying an insane amount of money to have them shipped to me. *blush* When I realized that quite a few of their cupcake recipes were actually on the internet, I had to make them!!

I wasn't too sure about this recipe at first because right until the very end it seemed pretty watery, but the cocoa powder at the very end fluffed them right up. These were out of this world, make you want to eat 3 for dinner (I didn't actually do this) and then stick out your tongue at Katherine and Sophie at Georgetown Cupcake that you can make them on your own now GOOD! The texture of this cupcake was fantastic!!!!!!!!!!!!!! The ganache frosting took it to an entirely different level. Not only is it just about the easiest thing EVER to make, but it looks great and tastes incredible. You must make these cupcakes. Go, right now...stop what you are doing and make them!

Chocolate Ganache Cupcakes
(courtesy of Georgetown Cupcakes)

• 1 1/4 cups all purpose flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) 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
  

You will start by taking out the cold ingredients and bringing them to room temperature. This may not seem important, but it actually is. I would aim for taking them out about 30 minutes before you start your recipe.

Preheat the oven to 350 degrees

Lay a piece of wax paper (or parchment paper) on the counter and sift the flour and baking soda on the paper.



In a stand mixer (or using a hand mixer) beat the butter until soft and fluffy. Once your butter looks smooth and fluffy, stop the mixer and add your sugar. Continue to mix until it is thoroughly incorporated.

Crack your eggs into a small bowl and add them one at a time into the butter/sugar mixture while mixing on low speed. After both eggs have been added, scrape down the sides of the bowl with a spatula.

Your milk should already be measured and sitting somewhere at room temperature. Add the vanilla to your milk.

Now you are going to alternate adding the flour mixture and milk at low speed (add 1/3 of the flour and then 1/3 of the milk and continue until it is gone) Once you have added everything you only want to mix until it is just combined, don't over mix it.

Now sift your cocoa powder and add that while mixing on low speed just until it is incorporated.

(scrape the bowl after adding the cocoa powder)

This recipe should make a total of 18 cupcakes if you measure them out with a standard size ice cream scoop. I like mine slightly bigger than most people, so my recipe only made 12 cupcakes.

(I suppose I should work on scooping the batter neatly into the cupcake papers. bahhhhh!)

Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack completely before making your ganache.

Ganache:


Heat 2 inches of water in the bottom of a double boiler. In your pan or heat proof bowl over the water, combine 1 cup semi-sweet chocolate chips (use your favorite!) with 1/2 cup heavy cream. Stir until the chocolate is melted and the mixture is smooth and shiny. Remove from heat and allow it to cool for 2-3 minutes.

Swirl each cupcake in the ganache, twisting it to be sure it is completely covered and then quickly tip right side up and place on a piece of wax paper.

You can leave them as is or decorate them more! Isabella and I decided to spruce ours up with some fondant and sprinkles :)

These were spectacular!