Mediterranean Eggplant and Barley Salad - Recipe from *Gourmet*
Friday, January 14, 2011
Nothing says comfort like chocolate cupcakes. Here is Ina Garten's famous Chocolate Ganache Cupcake recipe with a twist. Adding instant espresso to the batter and frosting adds depth to the chocolate, giving these treats the wow factor!
Ingredients for cake
1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 (16-ounce) can chocolate syrup (recommended: Hershey's)
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 tablespoon instant espresso granules (add as much or little as you like!)
Ingredients for ganache topping
1/2 cup heavy cream
8 ounces semisweet chocolate chips
1 teaspoon instant espresso granules
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 espresso granules and mix until just combined. (Don't overbeat!!!)
Scoop the batter 3/4 full (these cupcakes don't rise much!) into the muffin cups and bake for 30 minutes (not a second longer!) Let the cupcakes cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant espresso 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. Let set. Eat with a tall glass of cold milk!
Do not refrigerate.