You know I’m always on the hunt for the best recipes, whether that be the best oatmeal raisin cookie or a timeless French apple cake. So in my search for the ultimate chocolate cupcake, taste-testing the one-and-only Ina Garten’s famous Chocolate Ganache Cupcakes was at the top of my list. Let’s just say there are chocolate cupcakes, and then there are these chocolate cupcakes.
They were, by far and away, the best I’d ever had (and I’ve tried many). They’re decadently rich and chocolatey without the fudgy density. Instead, they’re tender and moist with a glossy chocolate ganache that takes them completely over the top. They just melt in your mouth.
Perhaps my favorite part is that they feel special enough for a celebration but are also perfectly appropriate to make on an ordinary Tuesday. Bonus: they’re super easy and, though the end result is high-end, they’re made with the most basic ingredients.
Now that your mouth’s watering, let’s get to baking.
Ingredients
Yields: About 12 cupcakes
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¼ pound unsalted butter, at room temperature
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1 cup sugar
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4 extra large eggs, at room temperature
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1 ⅓ cups Hershey’s chocolate syrup
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1 tablespoon pure vanilla extract
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1 cup all purpose flour
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1 teaspoon instant coffee granules
Ganache
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½ cup heavy cream
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8 ounces semisweet chocolate chips
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½ teaspoon instant coffee granules
Instructions
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Preheat the oven to 325° Fahrenheit. Line a muffin pan with cupcake papers.
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Cream the butter and sugar in an electric mixer bowl with the paddle attachment until light and fluffy.
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Add the eggs, one at a time. Mix in the chocolate syrup and vanilla.
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Add the flour and coffee granules, mix until just combined. Don’t overbeat.
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Follow the full recipe here.
