Chocolate Ganache Cupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 416
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 61
- Dietary Fiber
- 1
- Sugar
- 49
- Protein
- 5
- Cholesterol
- 101
- Sodium
- 37
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 1/3 cups 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
- 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.