Georgetown Cupcake’s Chocolate Ganache Cupcakes
(From Sophie LaMontagne and Katherine Kallinis, co-owners of Georgetown Cupcake)
1 1/4 cups flour, sifted
1/2 tsp baking soda, sifted
1/4 tsp salt
8 tbsp (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 tsp vanilla extract, preferably Madagascar bourbon
1 cup whole milk, at room temperature
1/2 cup Valrhona cocoa powder, sitted (or another good-quality cocoa powder)
1 tin cherries, keep the liquid reserved for cherry brandy
1 tbsp icing sugar
1 tbsp cornflour
1. Preheat the oven to 350°C. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
2. Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
3. 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.
4. Add the eggs one at a time, mixing slowly after each addition.
5. Combine the vanilla extract and milk in a large liquid measuring cup.
6. 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.
7. 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 until just combined.
8. Add the cocoa powder, beating (on low speed) until just incorporated.
9. 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 centre of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
10. For the cherry filling, put cherries syrup, icing sugar and cornflour and cook until thickened. Cool before adding to cupcakes.
11. For black forest cupcakes take a 2cm by 2cm out of the centre of the cupcake and fill with 1 tsp of the cherry syrup (cherry syrup is reserved juice from tinned cherries and 40ml of cherry brandy mixed together). Then add cooled cherry filling to holes and frost with whipped cream mixed with mascarpone cream. Decorate with reserved cherries and chocolate shavings.
These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.