vanilla & chocolate ganache cupcakes


I hadn’t made real homemade cupcakes in about 3 years. I used to live in an apartment with 3 other people where it was a lot easier to make sure I wouldn’t just eat them all myself, but now they loom in my kitchen begging to be eaten. But it had been too long since I’d made them and I wanted to make a nice and simple vanilla cupcake with a dark chocolate ganache topping.



Laura Vitale‘s cupcake recipe was very good, as most of hers tend to be – even without a stand mixer they turned out just fine. The ganache recipe made WAY MORE ganache than I needed to top the cupcakes, so… we ended up eating the rest of it, chilled from the fridge, with a spoon, throughout the week. I think it may be even better that way.


Vanilla Ganache Cupcakes
Cupcakes from Laura Vitale, Ganache from Georgetown Cupcake
Makes 12 cupcakes

Make the cupcakes:
1 Cup Granulated Sugar
1 Stick Un-Salted Butter, softened
2 Eggs
2 tsp Vanilla Extract
2 tsp Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk

Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter [I don’t have a mixer, so I just used a spoon and mixed well]. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.

Scoop the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because they will rise. Bake for 18-20 minutes and let cool for about 45 minutes before frosting.

Make the ganache:
½ cup heavy cream
1 cup semi-sweet chocolate chip

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 [if needed, let cool slightly and do a second coat of ganache]. Serve and enjoy!

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