Recipe of the Week - Chocolate Ganache Cupcakes

Week 15

This recipe comes from Ina Garten and is only for dedicated choco-holics! 

Cupcakes:

1/4 pound unsalted butter - room temperature

1 cup sugar

4 extra-large eggs - room temperature

11 fluid ounces Hershey's chocolate syrup 

1 tablespoon vanilla extract

1 cup all-purpose flour

Ganache:
1/2 cup heavy cream

8 ounces semisweet chocolate chips

1 teaspoon instant coffee granules

Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.


Cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour 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 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.

Dip the top of each cupcake in the ganache. Do not refrigerate.