5 Videos | Photo: Chocolate Ganache Cupcakes Recipe
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
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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By baconchick88
on January 02, 2012
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TO SWEET!!!!!!! The ganache was awesome on top of some ice cream. But the cupcakes were awful make the ganache again. Never the cupcakes
By bananas1999
Princeton, NJ
on December 31, 2011
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honestly, these were like protein muffins, not chocolate cupcakes! they were too dense, and after only a few bites I was full. the flavor was not chocolaty enough at all, just really sugary and my ganache was too watery, but that's probably because I trusted my brother on the quantities and messed the recipe up :.
By ccracco_11204632
new orleans, LA
on December 02, 2011
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should have followed my instincts. Not a great recipe. Too dense and too chocolate.
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