We've used this ganache on cakes of course, both chocolate or vanilla. Using it on cupcakes may be messier, but this way, you get to keep some and give some away. :)
Ingredients
For the cupcakes:
¼ pound unsalted butter, room temperature
1 cup sugar
4 extra-large eggs, room temperature
1 16-ounce can chocolate syrup (recommend Hershey's)
1 tablespoon vanilla
1 cup all-purpose flour
For the ganache:
½ cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules (decaf is fine if you prefer)
Candied violets, for decoration (optional)
Instructions
For the cupcakes:
Line muffin pans with paper liners.
Preheat oven to 325F degrees.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add eggs, 1 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, then remove them and put them on a rack that has been placed over wax paper (to catch the drips)..
For the ganache (Judie, this is for you):
On the top of a double boiler over simmering water, cook the heavy cream, chocolate chips, and instant coffee until smooth and warm, stirring occasionally. It should get very shiny. Keep an eye on it!
That's it!
Dip the top of each cupcake in the ganache (or for a cake, pour the ganache while warm over the cake and let it cover the top and drip down the sides); Ina suggests decorating the tops with candied violets. Do not refrigerate.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/09/29/ganache-gezundheit/