Tonight we had my mom, dad, brother, and future sister-in-law over for dinner and I made home made lasagna. For dessert I made awesome Chocolate Ganache Cupcakes I adapted from The Barefoot Contessa and they were a real hit. They were SUPER rich and chocolaty so I would save them for a special occasion. Here is the recipe:
adapted from Ina Garten
1 stick unsalted butter, at room temperature
1 cup sugar
4 eggs, at room temperature
16 oz. Hershey's Chocolate Syrup
1 tablespoon vanilla extract
1 cup flour
1 teaspoon instant coffee granules
For the Ganache:
1/2 cup heavy cream
8 oz good semisweet chocolate chips
1/2 teaspoon instant coffee granules
Preheat the oven to 325 degrees F. Line a muffin pan with paper liners. Cream the butter and sugar in a medium bowl until light and fluffy. Add the eggs one at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined, being careful not to over mix or the cupcakes will be tough.
Scoop the batter into the muffin cups. Fill almost to the top of the muffin cup as the batter will not rise much. Bake for 30 minutes, or until just set. Don't over bake. Let the cupcakes cool in the muffin pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water, stirring almost constantly until smooth and warm.
Dip the tops of the cupcakes into the ganache. Do not refrigerate.
Yields 12-18 cupcakes, depending on the size of your muffin pan.