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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 12 |
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Directions: 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 co
mbined. 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.
Ice with chocolate ganache, if desired.
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Chocolate Ganache
1 Package(s) (8 oz.) semi-sweet chocolate chips
1/8 Quart(s) heavy cream
1 instant coffee |
Directions:
Cook 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 cupcakes in the ganache, or use to ice/cover cake.
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