Chocolate Cupcake with Chocolate Ganache

A simple chocolate cupcake with chocolate ganache. Its a very basic recipe but very delicious and yummy. The one thing Ive leart about baking is following the rules. Make sure the ingredients and measurements are to the dot. Butter for any kind of baking has to be at room temperature I usually leave mine overnight. This applies to the eggs also. Most baking recipes calls for eggs at room temperature helps maximizing volume when beating. A quick way to warm eggs to room temperature is to place them in warm water for 10-15mins or else leave them out for 30-60 minutes...

Prep Time - 30mins  | Cooking Time - 30mins  | Inactive Time  - 1 Hour  |Yield - 12 cupcakes

Ingredients

16 ounces unsalter butter at room temperature
1 Cup Sugar
4 eggs at room temperature
16 ounces chocolate syrup (Hersheys)
1 tblspn vanilla extract
1 cup all purpose flour

For the Ganache

1/2 cup heavy cream
6 onces good semi sweet chocolate chips
1 tsp instant coffee powder
unsalted pistachios for decorating (optional)

Line muffin pans with cupcake liners. Preheat 325 degree F.

In a bowl, take sugar and butter beat this until light and fluffy. Add the eggs 1 at a time and continue beating. Mix the chocolate syrup and vanilla extract. Using a spatula, mix the flour slowly and combine throughly.

Using a ice cream scooper scoop the batter into muffin pan and bake for 30mins. Dont overbake. Let it cool completely.

For the ganache, using double boiler method, cook heavy crea, coffee and chocolate chips until smooth and warm. Dip each chocolate cupcake and garnish with pistachio.