George Town Cupcake's Chocolate Ganche Cupcake

I have some exciting and happy news tonight. My sister in-law, Ashley, who was proposed to during half time of the Super Bowl, took me up on my offer to make the wedding cake, or should I say, wedding cupcakes :) Needless to say, I'm so excited about the opportunity to make cupcakes for such an awesome couple. I've made cakes, but never experimented much with cupcakes so I'll be taking the next couple months to try recipes and techniques. Since Ashley hasn't decided on specific flavors, I thought I should at least get started with some basic flavors. Chocolate was first on my list.

If you've ever been to George Town Cupcakes you know how freakishly good their cupcakes are. I searched the internet for their recipe and found that the only one they have released is for their chocolate cupcake with ganche frosting. This cupcake is more of a light cupcake with a dark chocolate taste. Since it isn't too rich, the heavy ganche frosting works really well.

This is the George Town Cupcake Recipe from the Washington Post:

For the cupcakes

• 1 1/4 cups flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra brand, 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 (see headnote; may substitute another good-quality cocoa powder)

For the ganache frosting

• 1/2 cup heavy cream
• 1 cup Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may substitute other good-quality semisweet chocolate chips)

Directions:

For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat 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 one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating (on low speed) just until incorporated.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the ganache frosting: 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 to 3 minutes. 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. Allow the ganache to set for 5 minutes before serving.

 I topped mine with different sprinkles :)

I really wanted Jake to try one but he isn't a big chocolate person. He is a peanut butter and chocolate kind of guy though! I mixed some peanut butter, powder sugar, and milk to make a peanut butter spread for the top of his cupcake. I then topped that with the ganche. Success!