Chocolate Ganache Cupcakes
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sugar16 fluid ounces
Hershey's Chocolate Syrup1 tbsp
Pure Vanilla Extract1 cup
All-Purpose Flour1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Line a muffin pan with paper liners
4
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy
5
Add the eggs, 1 at a time
6
Mix in the chocolate syrup and vanilla
7
Add the flour and coffee granules and mix until just combined
8
Don't overbeat, or the cupcakes will be tough
9
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle
10
Don't overbake! Let cool thoroughly in the muffin pan
11
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
12
Dip the tops of the cupcakes into the ganache
13
Do not refrigerate