As you may know if you read my blog with any regularity, I reside in the incomparable DC/Metro area. I didn’t grow up here, but as soon as I moved to our nation’s capital, I knew it was home, at least for a while. My favorite thing to do is just roam around the city, sometimes for hours. Someday I’ll write more about that.
DC is known for many tourist attractions, like monuments and museums. But a few years back, our humble city also became famous for…cupcakes.
Yep, Georgetown Cupcake, the famous pink-infused cupcake chain, hasn’t slowed down since the day it opened! I wasn’t even aware of its existence until a colleague’s son was on the camera crew for TLC’s DC Cupcakes, a reality show about the store. Suddenly, pink boxes began coming into the office because the camera crew got extras left over at the end of the day. Believe me, I was grateful!
Anyway, since that time, I’ve been to Georgetown Cupcake many times, and it’s a happy and cheerful place. Even better, the owners share their recipes with everyone! This one is a favorite of mine, their chocolate ganache.
If you’re a chocolate lover, this one is definitely for you. Sometimes cupcakes can get bogged down by an overly thick layer of buttercream. Depending on how you like your cake, that can be a good or a bad thing. But with these, the frosting is replaced by a thin layer of intensely chocolate ganache, all shiny and decadent. It’s so good! Here’s a before picture without the ganache. Pretty, but it needs that topping!
In the event you’ve ever been to Georgetown Cupcake, I believe their practice is to put a tiny fondant flower on these cupcakes. I did not do that. I’m not trying to copy their entire creative process here. I just want a good cupcake!
These don’t take much time, and they’re totally worth the end result. Plus, you can brag to your friends about being a baker worthy of famous cupcake prowess!
Next time you’re in the DC area, stop by one of their locations. Until then, enjoy one of these! Pink box with adorable flower sticker not included.
- 1 and 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 and 1/4 cup sugar
- 2 eggs at room temperature
- 1 cup milk at room temperature
- 1 and 1/4 teaspoons vanilla
- 1/2 cup unsweetened cocoa
- 1 cup semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Preheat the oven to 350. Line 18 muffin cups with liners.
In a bowl, sift the flour, baking soda and salt. Set aside.
Cream the butter in the bowl of a stand mixer until light and fluffy. Add the sugar and mix thoroughly. One at a time, add the eggs, beating well after each addition.
Combine the vanilla and the milk. Gradually and alternately, add the milk mixture and the flour mixture to the mixing bowl, stirring gradually until all ingredients are combined. Scrape down the bowl and add the cocoa, mixing again until just combined.
Pour the batter into the muffin liners, filling 2/3 of the way up. Bake for 20 minutes. Cool slightly before icing.
When you’re ready to ice the cupcakes, place a medium-sized heat-proof bowl over a pot of water filled 1-2 inches on the stove top. Turn the burner to medium low heat and place the chocolate and heavy cream in the bowl. Stir until the chocolate and cream are melted together and glossy. Remove the bowl from the pot.
Wait 2 minutes and then frost each cupcake by dipping it in the warm ganache, twisting your wrist to get the excess ganache off the cupcake. Place onto a waxed paper surface to cool.
If you have leftover ganache, you can store it in the refrigerator covered for a few days and reheat and stir when ready to use it. I used it to cover strawberries!
Store cupcakes in an airtight container at room temperature.