Georgetown Cupcakes Maple Chocolate Chip Cupcakes Recipes

GEORGETOWN SALTED CARAMEL CUPCAKES RECIPE - (4.2/5)

Steps:

• Pour the sugar and water into a large saucepan. Heat on medium high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes (or longer) to thicken further before using in the cupcake and buttercream recipes and for drizzling on the finished cupcakes. Preheat the oven to 350 degrees F. Line cupcake pan(s) with paper baking cups, or grease the pan with butter if not using baking cups Sift together the flour, baking powder and salt on a sheet of parchment paper or wax paper and set aside. Cream together the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, mixing slowly after each addition. Add the vanilla extract. Slowly add one third of the dry ingredients followed by one third of the milk. Mix slowly, and then add another third of the dry ingredients, followed by on third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated. Add the caramel by hand and mix slowly, swirling it into the batter, but not mixing it in completely. Using a standard size ice cream scoop, scoop the batter into the cupcake pan no more than 2/3 full and bake for 18-21 minutes (start checking at 16 minutes). Transfer the pan to a wire rack to cool completely. Icing: Add all the ingredients to the bowl of a stand mixer or to a bowl with a handheld electric mixer, and mix on high speed until light and airy. Frost cupcakes with your favorite piping tip, drizzle caramel on top of the cupcakes. I added a little extra saltiness with a sprinkle of Fleu De Sel. Yum!

GEORGETOWN CUPCAKE'S CHOCOLATE GANACHE CUPCAKES

Steps:

• 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.