Ingredients
- 1/4 pound unsalted butter
- 1 cup sugar
- 4 cup eggs
- 16 ounce chocolate syrup
- 1 tablespoon vanilla extract
- 1 cup flour
- 1/4 pound unsalted butter
- 1 cup sugar
- 4 cup eggs
- 16 ounce chocolate syrup
- 1 tablespoon vanilla extract
- 1 cup flour
- 1/2 cup heavy cream
- 8 ounce semisweet chocolate chips
- 1 teaspoon instant coffee granules
Preparation
Baking Directions:
Preheat the oven to 300 degrees.
Grease and flour mini cupcake pans.
Cream the butter and sugar in an electric mixer fitted with a paddle attachment until light and fluffy.
Add the eggs one at a time.
Mix in the syrup and vanilla.
Add the flour and mix until just combined.
Don’t overbeat or the cupcakes will be tough!Pour the batter into the pans until almost full and bake for 20 minutes, or until a toothpick just comes out clean.
Don’t overbake! Cool thoroughly in the pans.
For the ganache, melt the heavy cream, chocolate, and instant coffee in top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Remove the cupcakes from the pans and dip each one upside down into the ganache, being careful to just cover the top.
Turn right side up on a tray and allow the icing to set.
Decorate with a jelly bean, if desired.
DO NOT REFRIGERATE.
