• 1/4 lb unsalted butter, at room temperature
• 1 cup sugar
• 4 extra-large eggs, at room temperature
• 16 fluid ounces chocolate syrup (recommended: Hershey's)
• 1 Tbsp pure vanilla extract
• 1 cup all-purpose flour
For the ganache:
• 1/2 cup heavy cream
• 8 ounces good semisweet chocolate chips
• 1 tsp instant coffee granules
• Candied violets, for decoration, optional
Line muffin pans with 12 paper liners. Preheat oven to 325º F.
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In the bowl of an stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs, one 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. Decorate with candied violets, if desired. Do not refrigerate.
Wines to Pair: Try an Oregon Pinot Noir with this cupcake recipe. We suggest Four Graces Pinot Noir. This wine has aromas of raspberry, cherry and hints of earth. On the palate, there are tastes of cherry and cranberry with black pepper and coffee bean. The finish is crisp with balanced acidity. Click to Buy Now.
Another great choice is Montinore Reserve Pinot Noir from Willamette Valley. This critically-acclaimed wine has aromas of of plum, cherry and fresh tobacco leaf with tastes of cherry and dark berry with herbs and spice. Balanced tannins and a smooth finish. Click to Buy Now.
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