| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 12 cupcakes |
Ingredients
- 1/4 pound unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 1 1/3 cups Hershey’s chocolate syrup
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon instant coffee granules
- 1/2 cup heavy cream
- 8 ounces good semisweet chocolate chips
- 1/2 teaspoon instant coffee granules
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 416 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 5 g |
| Cholesterol | 101 mg |
| Sodium | 37 mg |
Reviews
Fantastic chocolate flavor in a moist tender cupcake. Wonderful!
Why is there coffee in e v erything
Delicious! hard to stop eating! Addicting! Easy to edit to reduce some carbs and fat and still wonderful! Thank you Ina! Yummmmmmmmmmmm!
This made waaaay more than 12 cupcakes. I followed the recipe to a T.
My family loved them!
Ina does it again!
I’m giving this 5 stars because it is what it is. We just didn’t care for it. But I think that’s because we wanted cupcakes. While these are the shape of cupcakes and look very nice they aren’t. They are brownies in cupcake form with cake like consistency. So this is hard to describe, if you say they are cupcakes then you would describe them as brownies and if you say they are brownies you’d say they are cake like. Best I can do for you. They are not in anyway to sweet. It’s a dessert? Right? Should be a little sweet? I thought by all the sweet chocolate it would just be to much but it’s not. I used the squeeze bottle and bought Hershey’s only 5 ingredients chocolate syrup and it worked fine. It’s only a cup and a half not 2 cups like you’d think. If you use 2 cups your using 21 ounces. It’s a dessert and if you like cake like brownies you’ll love this! But I don’t. So 5 stars for a good dessert or some and 2 stars if you just want a regular cupcake. 🙂
I’ve made these cupcakes many times over the past few years and they have been a hit with everyone every time. So easy and so moist. Freeze well, if they last that long!
These cupcakes are my new favorites. I will never use boxed cupcake mix again. Officially, my favorite dessert ever. The cupcakes are moist and very Chocolate forward without being too dark or bitter. So simple to make and delightful for crowds and parties. Love these!
I can bake those cupcakes and it is perfect for a bake sale!