I love chocolate. Like LOVE chocolate. And these cupcakes are just what you need if you're a fan like me. They're definitely a little dense and not fluffy like yesterday's recipe. The chocolate ganache topping melts in your mouth and when you bite into it and get to the middle to taste that silky, creamy, buttercream frosting - it's worth the calories!
1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
16 fluid ounces chocolate syrup (recommended: Hershey's)
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
1 Jar of white buttercream frosting (or make your own - 1 stick butter, 2 cups confectioners sugar, pinch of salt, 1/2 tsp vanilla, 1 tbsp water)
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
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. Fill a disposable Wiltons frosting bag up with the buttercream and stick the tip into the center of the cupcake and squeeze until the frosting slightly pops out on the top. Use a mini-"truffle" sized scooper to scoop one dollop of the ganache on top. Finish by piping the swirl on top.