preheat oven to 325. line muffin pan with paper
liners. 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 coffee granules 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 mins, or until just set in the middle. dont
overbake! let cool thoroughly 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 until smooth and warm,
stirring occasionally.
dip the tops of the cupcakes into the ganache. do
not refrigerate
Originally Submitted
6/5/2010
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