Chocolate Ganache Cupcakes

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
12 cupcakes
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Sweets Recipes