Chocolate Ganache Cupcakes

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I made these today and they were very easy to do and very yummy! I did dip them in the ganache while it was still pretty warm and had a few toasted fingers. I would recommend spooning on the frosting vs. dipping. I used cake flour instead of all purpose but I don't think it makes much difference. I did use the cupcake foils and I would do so again. These are a chocolate lovers dream!

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I made this at the last minute for Easter and it was a huge success with children and adults. I'm not sure why some people gave this such low ratings because this recipe is very easy. Now for me, I almost made a mistake with the butter and sugar. The recipe calls for room temp butter and that is so important. Do not melt it and then put it with the sugar. The consistency will not be good. When I realized this, I started all over and it came out light and fluffy when I did it correctly. My market at home at the 16 oz chocolate sauce which Ina uses in the show. So just used that. I would definitely watch any video of hers before following the actual directions on FN. It makes a different. The recipe all calls for cupcake liners...although I was complemented on those, I think don't think I will use them next time. Finally, the cupcakes will look a bit under done when baked. But if you let them cool thoroughly, they turn out just fine.

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Everyone in my house loved these. After watching the recipe video and reading the one posted here there are things I noticed that are different. First of all Ina uses a muffin pan which is slightly larger than a regular cupcake pan which is why I got 18 instead of 12. She is right that you need to fill them "almost" to the top as they rise very little. She doesn't use cupcake papers, the recipe says to, I thought it was easier to use them. They are dense kind of like a brownie and rich but not too sweet which is good because the chocolate topping would be too much if they were. I found them good frosted or unfrosted and followed the recipe exactly. They were very easy to make and I just used a teaspoon to frost them and kind of pushed it out toward the edges. Ina says dip them, but in the video she holds them over the bowl and spoons it on. I didn't find the violets which was disappointing as they are a nice touch, but they are still delicious.

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Very rich and good flavor. The cupcake is a bit heavier in texture than I expected but it is good. The chocolate topping is awesome.

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I too made them as mini-cup cakes, so yummy and cute. I whipped my frosting and piped on to the cakes, if you like a heavier frosting this will stand up perfect. Enjoy!!! Love ya Ina

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I have made these a couple of times now. I follow Ina's rule to try recipes out before I need them for an event. I made them for my daughter-in-laws baby shower. I made them miniature. Which I decided I like better then the regular sized. I omittied the coffee in the ganache, and piped it on the top, but added a chocolate covered expresso bean instead. We had other small tarts and cupcakes but I have to tell you the ganache cupcakes got the raves..."The perfect Bite"

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I've made this recipe numerous times living at High Altitude 6200ft. It doesn't raise much but is very moist and tasty. Hershey's chocolate syrup is pretty foul in my book and I don't use it. I use the basic chocolate syrup recipe from the 1956 Betty Crocker Cookbook: 1 cup cocoa or 4 squares unsweetened chocolate (4 oz., 2 cups sugar, 1/4 tsp salt & 2 cups cold water. Simmer until smooth and thick (about 5 min stirring or beating. Cool and add 1 tbsp Vanilla. I use a quality chocolate like ghirardelli's, etc. and a quality Vanilla (Nielsen Massey. Quality ingredients really do make a difference. The recipe is great at altitude but now that I live in LA more of a challenge to get the same results. The cupcakes stay moist and fresh for days. Freeze well or can be stored in the fridge. Usually top with a buttercream frosting. Making your own chocolate syrup is well worth the extra 10 min. Because of the amounts of ingredients you can easily halve or quarter the recipe which is a nice way to try it out. I find a quarter recipe makes 6 cupcakes. Thank you!

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I have prepared many of Ina's recipes and have always had success! This recipe for chocolate cupcakes although good, do not have that "WOW "factor. The cupcakes themselves are not as chocolate-y as I would like, but if you follow the recipe, they do come out very moist. I didn't use the ganache frosting, so I know that it made a huge difference. As always, I'm glad I tried Ina's recipe, but all in all, I think that I'll stick to my other favorite chocolate recipe when I need a good chocolate cupcake.

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I followed this recipe EXACTLY as it's written and while the cupcakes were good, they weren't great. I had heard these are the best cupcakes, but I was a little disappointed. They are very dense, and they baked nicely but I doubt I'll make them again.

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I have made these 3 times and they always turn out great. They are really easy to make. They are more dense than most cupcakes, but that is a nice change.