Exclusive: Georgetown Cupcake's Raspberry Chocolate Chip Recipe
Today Katherine Kallinis Berman and Sophie Kallinis LaMontagne—owners of Georgetown Cupcake, stars of the hit TLC series DC Cupcakes and best-selling authors of The Cupcake Diaries and Sweet Celebrations—are sharing an exclusive recipe for their brand-new raspberry chocolate chip cupcakes, a shoo-in for your Valentine's Day celebration.
As bakery owners, Valentine's Day is one of our favourite days of the year, and this year, it also marks Georgetown Cupcake's seven-year anniversary. For Valentine's Day baking, we love the pairing of fresh berries and fine chocolate. Our newly released Raspberry Chocolate Chip recipe combines the sweetness of fresh raspberries with the richness of Callebaut Belgian chocolate chips and is the perfect dessert for Valentine's Day.
Ingredients for the cupcakes
NOTE: Makes 24 cupcakes
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons sifted baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs
2 1/4 teaspoons pure vanilla extract (Madagascar Bourbon vanilla recommended)
1 1/4 cups whole milk
1 cup fresh raspberries
1 cup chocolate chips (Callebaut brand recommended)
Ingredients for the chocolate ganache frosting
2 cups chocolate chips (Callebaut brand recommended)
1 cup of heavy cream
Directions for the cupcakes
Preheat the oven to 350°. Line 2 cupcake pans with baking cups or grease pans with butter if not using baking cups.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held 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 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 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 just until combined.
Using a spatula, gently fold in the raspberries and chocolate chips.
Scoop batter into baking cups and bake for 15 to 18 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.
Directions for the chocolate ganache frosting:
Fill a medium saucepan with an inch or 2 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 from the saucepan and let it come to room temperature.
Cover the top of the bowl with plastic wrap and place it in the refrigerator for 1 hour.
Using a spatula, whip up the chocolate ganache and place it in a plastic piping bag fitted with a round metal tip. Frost each cupcake with a swirl of chocolate ganache frosting, serve, and enjoy!
Not in the mood for baking? These cupcakes are available at all Georgetown Cupcake locations (Georgetown, Boston, Bethesda, Soho, and LA) as well as nationwide online. Cupcakes are $3 each, $32/dozen, and nationwide overnight shipping is $20.
What are you favourite cupcake flavours? Tell us in the comments below.