Chocolate Ganache Cupcakes

Show: Barefoot ContessaEpisode: Barefoot Reunion

Rated: 4 stars out of 5Rate itRead users' reviews (200)

Cook Time:
30 min
Level:
Easy
Yield:
12 cupcakes

Times:

Prep: 20 min
Inactive Prep: 1 hr 0 min
Cook: 30 min
Total:: 1 hr 50 min

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Ingredients

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
11 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

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.

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Comments & Reviews

recipe Chocolate Ganache Cupcakes
Abby Stillwater, MN 11-07-2009
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Easy, and good.
Rated: 4 stars out of 5

After reading the reviews I decided to give the cupcakes a try, I followed the directions perfectly (and by the way the same... recipe is behind the label of the Hershey can only it is brownies and there are nuts added.) I left plenty of room, they did rise alittle, eating one before they are frosted... not so chocolatey, the ganache really helps. Oh yeah, I spooned on the ganache, they look great I think I will make them for the adults at my daughters first bday party.Read more
recipe Chocolate Ganache Cupcakes
null null, null 10-12-2009
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Unbelievable!!!!
Rated: 5 stars out of 5

I made these cupcakes last night. I, unlike many of the previous bakers, decided to follow the recipe word for word. The... results were amazing, moist and delicious cupcakes. I will definitely make these again. I am amazed at the comments associated with the reviews. Most of the users are not commenting on the recipe, but on their inability to follow or change it, to suit their egos. Get over yourselves, there is a reason why the Contessa has her own television show and you don't. Thanks Ina for a quick delicious dessert. Read more
recipe Chocolate Ganache Cupcakes
em los angeles, CA 10-07-2009
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great cupcakes
Rated: 5 stars out of 5

I'm a little confused, Pam states that somewhere it says to use 16 ounces of syrup, it does not. the recipe asks for 11 fluid... ounces. 8 fluid ounces are equivalent to 1 cup and so 11 ounces is about 1 1/2 cups, Where is the confusion here and how was it concluded that 2 cups should be used? Does the Hershey bottle say otherwise?????? Read more
recipe Chocolate Ganache Cupcakes
Lisa Turnersville, NJ 09-27-2009
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This recipe is a keeper
Rated: 5 stars out of 5

I have no idea how anyone can give this recipe less than 5 stars. I had no problem whatsoever. I followed the recipe to a... T, and with the exception of 5 mins baking time (which was usual for my oven), everything else was right on. They were dense, yet moist with the perfect amount of sweetness. I think if anyone gets less than Read more
recipe Chocolate Ganache Cupcakes
Pat Kingston, NY 09-19-2009
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Will make these again
Rated: 4 stars out of 5

I used 1 1/2 cups (as suggested by Pam) of Xtra Dark Chocolate syrup and instant espresso powder. Didn't change anything... else. They were moist and tender.Read more
recipe Chocolate Ganache Cupcakes
Pam Cameron Park, CA 09-14-2009
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Important Information to Avoid Disaster!
Rated: 1 stars out of 5

I will start by saying that I love Ina Garten - love her books, which I use all the time, love watching her show, know that I... can always count on great results from any of her recipes. Until yesterday. I had been wanting to try the Chocolate Ganache Cake recipe from the "Parties" book, and I suggested my step daughter make it for her sister's birthday. She's done plenty of baking, the recipe seemed straight forward, and I wanted her to have the experience and pride of making a fabulous cake from scratch, instead of a boxed mix with frosting from the grocery store shelf. When she flipped to cake out of the pan to pour on the ganache, the middle of the cake oozed out in a puddle, leaving a hollow ring of cake. It was awful, and went straight to the trash. She had noticed that it still seemed moist in the center after baking 45 minutes, but I didn't want it to over bake, as the recipe warns, so I figured it would be okay when it cooled. Today my husband figured out the problem. Shopping for ingredients, I had looked at 2 stores for a 16 oz can of Hershey's Syrup, and could only find the syrup in the squeeze bottle. I figured the squeeze bottle has replaced the can and told my step daughter to use 2 cups of the syrup from the bottle. My husband found out from the Hershey's website that the 16 oz CAN is equivalent to only ONE AND A HALF CUPS of the BOTTLED syrup! We used 1/2 cup too much. That explains the oozing. I hope Ina can update this recipe somehow- the can of syrup is not even listed on the "Products" page of their website, only the squeeze bottles.Read more