I'm not famous for them at all though they are one of those recipes that I wouldn't mind being famous for or at the very least associated with. They do have quite a few fans at the office when I make a batch to bring in and they always seem to disappear at dinner gatherings -- even when I've invited the 'no dessert for me" crowd. Despite the surprising inclusion of Hershey's syrup in the ingredient list they are not children's cupcakes and before you blanch at the thought of using Hershey's in your baking I will tell you that I think the distinctive flavor actually works quite well here as it delivers a certain note that your guests won't quite get a handle on.
The recipe is adapted from Ina's to make them less sweet and a bit deeper and darker in cocoa flavor. I also add some baking powder to get just a tad more lift. She makes them plain but I always decorate a few with toasted walnuts or slivered almonds.
- 1/4 pound unsalted butter, at room temperature
- 1/2 cup sugar
- 4 extra-large eggs, at room temperature
- 11 fluid ounces Hershey's chocolate syrup (1 can)
- 1 TBS baking powder
- 1 TBS cocoa powder
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- Toasted slivered almonds
- 1 teaspoon instant coffee granules
- 1/2 cup heavy cream
- 8 ounces good semisweet chocolate chips
- 1/2 teaspoon instant coffee granules
Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules 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 cool thoroughly in the muffin 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 tops of the cupcakes into the ganache. Do not refrigerate.