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Ingredients
| granulated sugar: 1 cup |
| eggs: 4 (extra-large, at room temperature) |
| chocolate syrup: 11 fl oz (recommended: Hershey's) |
| unsalted butter: 0.25 lb (at room temperature) |
| vanilla extract: 1 Tbl (pure) |
| all-purpose flour (unsifted): 1 cup |
| heavy whipping cream (fluid): 1/2 cup |
| semisweet chocolate chips: 8 oz (good) |
| instant coffee: 1 tsp |
Chocolate Ganache Cupcakes
Credit: www.foodnetwork.com
User rating:
2005, Ina Garten
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Prep Time
20 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Line muffin pans with 12 paper liners. Preheat the oven to 325° F.
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 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 overbake! Let the cupcakes cool thoroughly in the pan.
For the 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 top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.