Chocolate Ganache Cupcakes

Source: saved recipe (Google Drive)

Makes 12 cupcakes or 1 eight-inch cake.

Ingredients

• 1/4 lb unsalted butter, at room temperature
• 1 cup sugar
• 4 extra-large eggs, at room temperature
• 1 (16 oz) can chocolate syrup (e.g. Hershey’s)
• 1 tbsp pure vanilla extract
• 1 cup all-purpose flour

Ganache

• 1/2 cup heavy cream
• 8 oz good semisweet chocolate chips
• 1 tsp instant coffee granules
• Candied violets, for decoration (optional)

Directions

1. Line muffin pans with 12 paper liners. Preheat oven to 325°F.
2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined — don’t overbeat.
3. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake. Let cupcakes cool completely in the pan.
4. For the ganache, cook the cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
5. Dip the top of each cupcake in the ganache. Decorate with candied violets if desired. Do not refrigerate.