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Georgetown Cupcake Mix, Chocolate

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Summary

Delight dessert fans with homemade versions of the iconic chocolate treats from Washington D.C.'s legendary Georgetown Cupcake, founded by the talented sister team of Katherine Kallinis Berman and Sophie Kallinis LaMontagne. With our premium mix, it's easy to whip up the bakery's famous cupcakes in your own kitchen. Inspired by their grandmother's special recipe, the cupcakes feature the best Valrhona cocoa for an intense chocolate flavor, highlighted by the creamy sweetness of Nielsen-Massey vanilla. Prep is easy—just add milk, eggs and butter. To finish your fresh-baked cupcakes, top them with your favorite frosting.

  • 13 oz. (makes 12 cupcakes).
  • Made in USA.
Ingredients
  • Cane sugar, unbleached enriched flours (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), cocoa powder (processed with alkali), cornstarch, baking powder (sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate), natural vanilla flavor, sea salt.
  • Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with milk/milk products, eggs, soy, tree nuts.
Shipping

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Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

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At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

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Recipe

Ingredients

For the cupcakes:

4 Tbs. (1/2 stick/60 g) unsalted butter, at room temperature

1 package sugar mix (included)

1 egg

1 package cupcake mix (included)

1/2 cup (125 ml) milk

For the chocolate ganache:

6 Tbs. (90 ml) heavy cream

3/4 cup (4 1/2 oz/140 g) semisweet chocolate chips

Directions

  1. Preheat an oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  2. Using an electric mixer, cream butter and sugar mix together until light and fluffy, about 2 minutes.
  3. Add egg and beat until well combined.
  4. Add cupcake mix in two additions, alternating with milk, mixing just until uniform.
  5. Divide batter evenly among muffin cups, filling each about two-thirds full.
  6. Bake until a toothpick inserted into the center of a cupcake comes out clean, 21 to 23 minutes.
  7. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack. Let cool completely before frosting. Cupcakes will rise to the top of or just above the paper liners.
  8. For the chocolate ganache, in a heatproof bowl, combine cream and chocolate.
  9. Place bowl over a saucepan with about 2 inches (5 cm) water. Warm over medium-low heat, stirring occasionally, until mixture is smooth and shiny, 3 to 5 minutes.
  10. Set bowl aside and let cool slightly, 2 to 3 minutes.
  11. Dip a cupcake in the warm ganache, twisting to coat. Turn cupcake right side up and set aside to cool. Repeat with remaining cupcakes.

Makes 12 cupcakes

 

Williams-Sonoma Test Kitchen

  • Rated 5 out of 5 by from Great! I love this cupcake mix! It is very simple to make, just follow the recipe on the back. They have a great sweet flavor and very moist! This mix also pairs well with the Georgetown Cupcake chocolate icing!
    Date published: 2018-05-22
    Rated 2 out of 5 by from Very Disappointing I received the cupcake mix as a gift from my husband. The cupcake mix comes in two packets. You have to add your own ingredients (milk, butter, egg) to make the cupcakes. The mix includes no ingredients for ganache/frosting. I made the cupcakes, following the directions exactly. The texture and flavor were very disappointing. I could've bought a half dozen cupcakes at my favorite cupcake bakery for the price of this mix.
    Date published: 2018-01-25
    Rated 1 out of 5 by from Awful These were very bad simply put..I'll stick to my amazing homemade cupcakes!
    Date published: 2018-01-07
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