Chocolate Ganache Cupcakes

By MarieR

Ingredients

• 1/4 pound (1 stick; 4-ounces) butter unsalted room temperature
• 1 cup sugar
• 4 extra-large eggs, room temperature
• 1 can (16-ounces.) chocolate syrup (Hershey's)
• 1 tablespoon pure vanilla
• 1 cup all-purpose flour, sifted
• GANACHE
• 1/2 cup (4-ounces) heavy cream
• 8 ounces semisweet chocolate chips, best chocolate
• 1 teaspoon instant coffee granules
• Candied violets, for decoration optional

Preparation

Step 1

These Cupcake don’t rise much so expect them to be sorta flat topped and don’t fill them quite to the top.)Line muffin pans with 12 paper liners.Preheat the oven to 325 degrees F.

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 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 the cupcakes cool thoroughly in the 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. (I did this in microwave- – just keep stopping and stirring).

Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.