Chocolate Ganache Cupcakes
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|1/4 lb||unsalted butter, at room temp|
|4 large||eggs, at room temp|
|11||fluid ounces hershey's chocolate syrup|
|1 Tbsp||pure vanilla extract|
|1 c||all-purpose flour|
|1 tsp||instant coffee granules|
|FOR THE GANACHE:|
|1/2 c||heavy cream|
|8 oz||good semisweet chocolate chips|
|1/2 tsp||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 over beat, 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 over bake! 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.