Recipes

Mini Chocolate Ganache Cupcakes
Ao-halloween-sq_tiny

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For Cupcake
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1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 bag (11.5oz) bitter sweet chocolate chips
1 cup heavy cream
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon instant coffee

For Ganache
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1/2 cup heavy cream
8 oz bitter sweet chocolate chips
1 teaspoon instant coffee granules

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Ghirardelli Bitter Sweet

Nielsen-massey

1) Line mini muffin pan with paper liners.

2) Preheat oven to 325F.

3) Add bag of chocolate chips and 1 cup of heavy cream in a bowl. Melt chocolate mixture in microwave for 30 seconds. Remove from microwave and stir. If chocolate is not melted, put it back in microwave for another 30 seconds.

4) Use an electric mixer to cream butter and sugar, till light and fluffy. Add eggs, one at a time.

5) Mix in the melted chocolate mixture, instant coffee and vanilla extract.

6) Add flour. Do not over beat as cupcakes may get hard.

7) Add batter into muffin pan. Bake for about 20 mins. Remove and test the cake with a toothpick. It should come out clean. Do not over bake. Let cupcakes cool in the muffin pan.

Prepare Ganache
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8) Mix all ingredients for ganache in a bowl. Melt chocolate mixture in microwave for 30 seconds. Remove from microwave and stir. If chocolate is not melted, put it back in microwave for another 30 seconds.

9) Take a cooled cupcake, invert it and dip it into the melted chocolate mixture. Done! Do not put in the fridge.

Yield: 30 servings
Prep Time: 0 hr 15 mins
Cook Time: 0 hr 20 mins
Ready In: 0 hr 20 mins
   
Category: Desserts
Main Ingredient: Chocolate
Cooking Method: Baking
Recipe Tags: chocolate cupcakes
   

Chef's Note & Story

Inspired by Ina Garten's recipe. However, she uses Hershey's chocolate syrup which I'm not a fan of!
http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-cupcakes-recipe/index.html

  • amandak