Chocolate Ganache Cupcakes

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr
Cook:
30 min

Yield:
12 cupcakes
Level:
Easy

Ingredients
  • 1/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 4 extra-large eggs, at room temperature
  • 16 fluid ounces chocolate syrup (recommended: Hershey's)
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • For the ganache:
  • 1/2 cup heavy cream
  • 8 ounces good semisweet chocolate chips
  • 1 teaspoon instant coffee granules
  • Candied violets, for decoration, optional
Directions
Watch how to make this recipe.
  • Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Sweets Recipes