Georgetown Cupcakes Maple Chocolate Chip Cupcakes Recipes

MAPLE CUPCAKES

Steps:

• Preheat oven to 180 °C (350 °F).
• Using an electric mixer, mix butter and maple sugar. Incorporate eggs one at a time, then set aside.
• In a bowl, sift the dry ingredients (flour, baking powder and salt), then gradually add to butter mix, alternating with milk. Beat until dough has a smooth consistency.
• Line a muffin mold with paper cups, fill with batter and bake 25 to 30 minutes. Leave to cool before icing and decorating.
• In a bowl, combine all the ingredient except colouring. Using an electric mixer, beat until creamy and smooth. Add colouring if using, then frost cupcakes.

GEORGETOWN CUPCAKE'S MAPLE CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
• Sift together the flour, baking powder, and salt on a piece of parchment paper or wax paper and set aside.
• Place the unsalted butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. 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, vanilla bean seeds and milk in a large liquid measuring cup.
• 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. Add another 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 mix slowly until just combined.
• Add in the maple syrup and mix slowly until just combined.
• Gently fold in the chocolate chips, just until incorporated.
• Scoop batter into baking cups so that they are 2/3 full and bake for 18 to 20 minutes (start checking after 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
• For the frosting: Step 10: Fill a medium saucepan with 1 to 2 inches of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate and let it come to room temperature. Then cover the bowl with plastic wrap and place it in the refrigerator for one hour or until it reaches the consistency of peanut butter. Using a spatula, whip up the ganache and place it in a plastic piping bag fitted with a large round metal tip. Frost each cupcake with the Georgetown Cupcake's signature swirl.

CHOCOLATE CHIP CUPCAKES

Steps:

• In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

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.