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<blockquote data-quote="moreluck" data-source="post: 292735" data-attributes="member: 1246">Chocolate Ganache CupcakesIngredients:1/4 pound unsalted butter -- at room temperature1 cup sugar4 extra large eggs -- at room temperature1 can (16 oz size) can chocolate syrup1 tablespoon vanilla extract1 cup flour***Ganache***1/2 cup geavy cream8 ounces semisweet chocolate chips1 teaspoon instant coffee granulesDirections:Line muffin pans with paper liners. Preheat the oven to 325 degrees. 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&#039;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&#039;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.&nbsp; Do not refrigerate.</blockquote>

[QUOTE="moreluck, post: 292735, member: 1246"] Chocolate Ganache Cupcakes [B]Ingredients[/B]: 1/4 pound unsalted butter -- at room temperature 1 cup sugar 4 extra large eggs -- at room temperature 1 can (16 oz size) can chocolate syrup 1 tablespoon vanilla extract 1 cup flour ***Ganache*** 1/2 cup geavy cream 8 ounces semisweet chocolate chips 1 teaspoon instant coffee granules [B]Directions[/B]: Line muffin pans with paper liners. Preheat the oven to 325 degrees. 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. Do not refrigerate. [/QUOTE]

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