Chocolate Ganache Cupcakes

Ingredients

• 12 servings candied violets for decoration, optional
• 16 fluid ounces chocolate syrup (recommended: Hershey's)
• 4 extra large eggs at room temperature
• 1 cup flour all-purpose
• 0.5 cup heavy cream 
• 1 teaspoon coffee granules instant
• 8 ounces semi chocolate chips good
• 1 cup sugar 
• 0.3 pound butter unsalted at room temperature
• 1 tablespoon vanilla extract pure

Equipment

• bowl
• frying pan
• oven
• double boiler
• hand mixer
• muffin liners

Directions

1. Watch how to make this recipe.
2. Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
4. Add the eggs, 1 at a time.
5. Mix in the chocolate syrup and vanilla.
6. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
7. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake!
8. Let the cupcakes cool thoroughly in the pan.
9. 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.
10. Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.