Recipe courtesy of Food Network Kitchen
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Mini Chocolate Ganache Cupcakes
Total:
1 hr 40 min
Prep:
1 hr 10 min
Inactive:
15 min
Cook:
15 min
Yield:
24 mini cupcakes
Level:
Easy
Total:
1 hr 40 min
Prep:
1 hr 10 min
Inactive:
15 min
Cook:
15 min
Yield:
24 mini cupcakes
Level:
Easy

Ingredients

Directions

Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.

Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.

Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.

Photograph by Ryan Dausch

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