Chocolate Ganache Cupcakes
- 1/4 pound unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 16 fluid ounces Hershey's chocolate syrup
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon instant coffee granules
- For the ganache:
- 1/2 cup heavy cream
- 8 ounces good semisweet chocolate chips
- 1/2 teaspoon instant coffee granules
Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
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 coffee granules 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 cool thoroughly in the muffin 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 tops of the cupcakes into the ganache. Do not refrigerate.
More Recipes and Ideas:
Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream, Chocolate Porter Cupcakes, Porter Ganache, Caramel Corn Crunch, Toasted Meringue, Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana, Easy Dinner, Sponge Cake Recipes, Chocolate Fondue Recipes, Easy Side Dish, Bundt Cake Recipes, Fruit Pizza Recipes
Thank you! your flag was submitted.