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Chocolate Ganache Cupcakes Recipe

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This recipe for Chocolate Ganache Cupcakes is from The DuMeyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 pound unsalted butter at room temperature
1 Cup sugar
4 extra-large eggs at room tempuerature
1 16-ounce can Hershey's chocolate syrup
1 TB pure vanilla extract
1 C all-purpose flour

For the Ganache

1/2 C heavy cream
8 oz good semisweet chocolate chips
1 teas instant coffee granules
Directions:
Directions:
Preheat the oven to 325 degrees. Line muffin pans with 12 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, 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. Decorate with candied violets if desired. Do not refrigerate.
Number Of Servings:
Number Of Servings:
12 cupcakes
Personal Notes:
Personal Notes:
Ina Garten recipe (Barefoot Contessa)

 

 

 

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