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The Best Triple Chocolate Georgetown Inspired Cupcakes
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The Best Triple Chocolate Georgetown Inspired Cupcakes with Frosting Recipe

Whether you have watched TLC’s DC Cupcakes or not, you surely know about Georgetown Cupcakes. Sophie LaMontagne and Katherine Kallinis own this bakery and have become famous for the show and their cupcake skills. Allegedly, they make more than 10.000 cupcakes daily to satisfy every customer that lines up behind their doors. But what if you do not live anywhere near Washington DC? Well, we have the perfect solution for you! This Georgetown cupcakes chocolate frosting recipe will make every cupcake look and taste like it belongs on tv!
Course: Dessert
Cuisine: American
Keyword: The Best Triple Chocolate Georgetown Inspired Cupcakes with Frosting Recipe
Servings: 18 cupcakes
Author: cakedecorist.com

Equipment

Ingredients
  

Instructions

  • A) For the Cupcakes
  • Step 1 - Preheat the oven to 350ºF and prepare 18 cups by lining them or buttering and flouring them.
  • Step 2 - In a bowl, sift together the dry ingredients so that they form a mixture. This is the flour, baking soda, and salt. Be ready to add this to the mixer later on.
  • Step 3 - In a stand mixer or a large bowl if you are doing this by hand, beat the butter on medium speed until it is fluffy.
  • Step 4 - Stop mixing to incorporate the sugar and then resume on medium until everything is combined. This is called creaming the butter!
  • Step 5 - Pause to add the eggs one at a time. Mix them slowly in with the butter and sugar.
  • Step 6 - In a large cup, combine the milk and the vanilla extract.
  • Step 7 - With all the components on hand, add the dry and liquid ingredients in thirds, mixing on low so that you do not end up with your face covered in flour. That is to say, add one-third of the flour mixture, followed by a third of the milk mixture, stopping to scrape the sides of the bowl. Once it is thoroughly combined, move on to the second third and the remaining third as well.
  • Step 8 - Still, on low speed, incorporate the cocoa powder until it is just combined.
  • Step 9 - Using an ice cream scoop, place equal amounts of batter on each cup.
  • Step 10 - Bake for just under 20 minutes, or until a toothpick comes out clean. Transfer to a wire rack and let them cool completely before covering them with frosting.
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  • B) For the Cream Cheese Frosting
  • Step 1 - With a handheld or stand up mixer, beat butter and cream cheese together until smooth.
  • Step 2 - Using the microwave, melt the chocolate chips in 20-second increments, mixing in between to make sure it does not burn. Alternatively, you can melt it over a double boiler. Set aside and allow to cool for 5 minutes.
  • Step 3 - Mix on low the butter and cream cheese with the powdered sugar and vanilla extract a little at a time until everything is combined.
  • Step 4 - Slowly add the chocolate and once everything is mixed together, turn the speed to high and beat for five minutes.
  • Step 5 - With a regular piping tip or a cut Ziploc bag, pipe a swirl on top of the cooled cupcakes.
  • ----------------------------
  • C) For the Chocolate Ganache
  • Step 1 - Set up a double boiler: Place a pan with two inches of water over medium to low heat. On top, use a heat-safe bowl. The steam from the water will heat up the bowl and its contents without burning them or adding any water to them. Make sure the hot water does not touch the base of the bowl.
  • Step 2 - In the bowl, combine the chips with the cream and let it melt. Stir it continuously until it is shiny and smooth.
  • Step 3 - Remove the bowl from the heat and let cool for 2 to 3 minutes
  • Step 4 - Grab the frosted cupcakes and dip them one a time in the ganache. Use a wrist motion to make sure they do not drip. You can place them on top of some parchment paper to prevent any mess so that you can then transfer them to the serving plate. In our case, they did not even make it to the table!
  • Step 5 - Allow the ganache to set for 5 minutes.
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