Tuesday, February 8, 2011

Chocolate Ganache Cupcakes

If you're thinking chocolate for Valentine's Day, these are THE cupcake for you! Ina Garten never fails me when it comes to the ultimate recipe. Do NOT over mix these and do NOT refrigerate! Trust me, after eating these, you'll never want a cake mix cupcake again!

Ina Garten's Chocolate Ganache Cupcakes

1 stick unsalted butter, room temperature
1 cup sugar
4 eggs,room temperature
1 (11-oz.) can chocolate syrup
1 tablespoon vanilla extract
1 cup all-purpose flour
For the 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 butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add 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 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.

Helen's Notes: There is absolutely nothing I can add, except a warning that these are addictive!

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