Chocolate Ganache Cupcakes

By randiboyle

Ingredients

• Ganache:
• 1/2 1/2 1/2 C. unsalted butter, room temp.
• 1 1 1 C. sugar
• 4 4 4 XL eggs, room temp
• 16 16 16 oz. Hershey’s syrup
• 1 1 1 Tbsp. vanilla
• 1 1 1 C. flour
• 1/2 1/2 1/2 C. heavy cream
• 8 8 8 oz. semi-sweet chocolate chips
• 1 1 1 tsp. instant coffee granules

Details

Adapted from google.com

Preparation

Step 1

Line or grease a 12 muffin pan. Preheat oven to 325 ̊F. Cream the butter and sugar in a bowl 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. Do not overbeat. Scoop batter in muffin cups and bake for 30 minutes, or until just set in the middle. Do not over bake. Let the cupcakes cool thoroughly in the pan. For the ganache, cook the heavy cream, chocolate chips and coffee in the top of a double broiler over simmering water until smooth and warm, stirring occasionally. Dip the top of each cooled cupcake in the ganache. Do not refrigerate.