Categories: Dessert, not tried
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
- Candied violets, for decoration, optional
Directions
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Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
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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.
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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.
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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.
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Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate