Chocolate Ganached Cupcakes

A community recipe by Aaron

Not tested or verified by Nigella.com

Introduction

This batter is REALLY dense and almost like a torte. I have not found someone who DOESN'T love these. You could also top each cupcake with a candy flower? Lovely.

Ingredients

Serves: 12

For the Cupcakes

⅛ unsalted butter (at room temperature)
1 cup sugar
4 large eggs (at room temperature)
1 tin chocolate syrup (16oz)
1 tablespoon pure vanilla extract
1 cup all-purpose flour

For the Ganache

½ cup cream
8 ounces semi-sweet chocolate chips

Method

Chocolate Ganached Cupcakes is a community recipe submitted by Aaron and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.

Dip the top of each cupcake in the ganache. Do not refrigerate.