Georgetown Cupcake's Maple Chocolate Chip Cupcakes
You can use your favorite cake recipe.
- 2 1/2 c
- all purpose flour
- 1/2 tsp
- baking powder
- 1/4 tsp
- 8 Tbsp
- butter, unsalted
- 1 3/4 c
- 2 1/4 tsp
- vanilla extract seeds from 1 vanilla bean
- 1 1/4 c
- 1/2 c
- maple syrup
- 1/2 c
- chocolate chips
- 2 c
- semi-sweet chocolate chips
- 1 c
- heavy cream
ANY CUP CAKE RECIPE
YOU CAN ALSO USE MINT CHOCOLATE CHIPS
How to Make Georgetown Cupcake's Maple Chocolate Chip Cupcakes
- 1Preheat 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.
- 2Sift together the flour, baking powder, and salt on a piece of parchment paper or wax paper and set aside.
- 3Place 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.
- 4Add the eggs one at a time, mixing slowly after each addition.
- 5Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
- 6Reduce 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.
- 7Add in the maple syrup and mix slowly until just combined.
- 8Gently fold in the chocolate chips, just until incorporated.
- 9Scoop 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.
- 10For 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.