Chocolate Ganache Cupcakes

So over the past two weeks I have been cooking and baking more frequently. The recipient of most of this has been the staff of the Emergency Department. However, one of the Unit Secretaries only works on Fridays and when I brought crepes last week she could not have any. Turns out that today is her birthday, so I decided to make cupcakes for her and Laarni. Laarni works an odd shift, and when she gets to the ER most of the food is already gone.

Gift Boxes for Erica and Laarni

Ingredients

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
16 fluid ounces chocolate syrup (recommended: Hershey’s)
1 tablespoon pure vanilla extract
1 cup all-purpose flour

For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules

Recipe

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 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.

I doubled the recipe to get two dozen cupcakes.

Recipe source

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Filed under Baking, Dessert

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