Chocolate Ganache Cupcakes
Chocolate Decadence!!
Servings: 12 cupcakes
Ingredients
- CAKE:
- 1/2 c. butter room temperature
- 1 c. granulated sugar
- 4 extra large eggs room temerature
- 1 (11 oz.) can Hershey's chocolate syrup
- 1 T. vanilla extract
- 1 c. all-purpose flour
- 1 tsp. instant coffee granules
- GANACHE:
- 1/2 c. heavy cream
- 8 oz. Ghiraradelli semi-sweet chocolate chips
- 1/2 tsp. instant coffee granules
Instructions
- Preheat the oven to 325 degrees. Line a muffin pan with paper liners.
- CAKE: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
- Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't over bake! Let cool thoroughly in the muffin pan.
- GANACHE: Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Dip the tops of the cupcakes into the ganache and twist. Top with chocolate curls if desired.
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