Chocolate Ganache Cupcakes

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These came out real nice!!! I halved the recipe for the cupcakes, but I still ended up with 12 somehow (maybe mine were smaller than hers. I made the full recipe for the ganache, but forgot the coffee and it still tasted great. ALSO I used Organic chocolate syrup, which in my opinion made all the differeence. It wasn't over sweet like the Hersheys. Overall, SUPER-MOIST and great gananche! A MUST TRY!!!

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The whole point of this recipe was that Ina made them with a spoon of instant coffee mixed into the batter. She had a whole episode on her show about this -- how the coffee totally changed the taste for the better, so why it was omitted from this web printed version is a mystery.

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Absolutely awesome recipe! Everyone I ever make these for goes on and on about how good they are. They are very moist and delicious! I usually garnish with colored flower candies.

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Oh My Goodness!!! I made these on a whim one day for my family and to say they were a huge success would be an understatement. These little tasty delights are huge on flavor. They are more like mini dense chocolate cakes than a lighter cupcake, but that flavor is intense and delicious. I have been told that these need to be made on a regular basis and have definitely made it into the top 5 favorite desserts that I make for them. Ina, you did it again. Thank you for all of your wonderful recipes, I have NEVER been let down.

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I decided to just make a chocolate cake and used the ganache as the frosting. It was excellent, everyone loved it! The coffee really added to the flavor and so I've shared the receipe with alot of neighbors. I'm going to do the cupcakes next as I'm sure they will be just as good.

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The ganache is fantastic! I made Waffle Iron Brownies and topped it with the ganache. I can't review the cupcakes, but the ganache is SPOT ON! So shiny and sleek. The coffee accents the chocolate. It is simply divine. For all you chocolate addicts (like me this is your DREAM COME TRUE!!!

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In response to the previous post. The hershey's chocolate can is by weight. Ina's recipe is by volume. I make the same recipe but in a cake. The whole can is probably fine.

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The grenache was sooo good. I used Starbucks via packet for instant. My concern, because they are still in the oven, is that I just saw her make these on television and she clearly said, 16 ounce can of chocolate syrup and I later checked the recipe for grenache instructions and it calls for 11 ounces! Too late. I used the whole can. BRB. Gonna get them out of the oven but they look really good. I will say the batter looked runnier and darker than hers, so......The result....They taste unbelievable. They are so delicate and a tiny bit dense but somehow still fluffy - strange and delicious. And thats without the grenache. With it - decadent. Crazy good. I'm not sure I'll bother to reduce the syrup next time.

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I can't speak for the cupcakes, but the Chocolate Ganache is spot on. I see what she means when she says that coffee accents the chocolate flavor. I used Milk Chocolate Chips and dipped half of Ina's receipe for Oatmeal Pecan Raisin Cookies in them....Freaking OFF THE CHAIN!

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Made these cupcakes and they came out great. I couldn't find regular chocolate syrup at the store I was at so opted for Santa Cruz Organic Raspberry Chocolate Syrup. It added a little raspberry flavor to the cake which worked really well with the ganache and did not taste fake or like chemicals. I took them to a dinner party and they were devoured. I was even asked for the recipe. These are keeper and definitely recommend trying the raspberry chocolate syrup substitute.