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Ingredients
- COFFEE GANACHE:
- 2 tablespoons powdered instant espresso
- 1/4 cup boiling water
- 1-1/2 cups heavy cream
- 2 tablespoons light corn syrup
- 3 cups chopped semi sweet chocolate
- CAKE:
- 1/3 c. granulated sugar
- 1/4 c. boiling water
- 3/4 c. butter
- 1 1/4 c. sugar
- 3 eggs, unbeaten
- 2 cups pastry flour, sifted
- 1 cup all-purpose flour, sifted
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1 c. milk
- 1 tsp. vanilla
Details
Servings 24
Preparation
Step 1
COFFEE GANACHE:
Stir together the instant espresso and boiling water until smooth. Set aside.
Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
Let cool to room temperature and then refrigerate until ready to frost cupcakes.
Note: Ganache an be stored in a container with a tight-fitting lid in the refrigerator for up to 2 weeks.
CAKE:
Preheat oven to 350 degrees F. and place 24 paper liners in muffin tin pans. Spray inside liners with a nonstick cooking spray.
Melt the 1/3 cup sugar in heavy skillet, stirring constantly until brown syrup is formed (caramelized). Remove from heat and slowly stir in boiling water. Set syrup aside to cool.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in 4 tablespoons cooled syrup. Sift together dry ingredients and add alternately with combined milk and vanilla, beginning and ending with dry ingredients. Beat until smooth.
Bake for 20 minutes. Let stand in pans a few minutes, then remove from pans and finish cooling on a wire rack. Frost cupcakes and for optional garnish after frosting, drizzle with caramel sauce.
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