¼ lb unsalted butter (room temperature)
1 cup sugar
4 extra large eggs
11oz chocolate syrup
1 tbsp pure vanilla extract
1 cup all purpose flour
For the ganache:
½ cup heavy cream
8 oz semi-sweet chocolate chips
1 tsp instant coffee
Preheat oven to 325°.
Cream together the butter and sugar until light and fluffy. Add in eggs, 1 at a time.
Mix in the chocolate syrup and vanilla. Add in the flour.
Pour batter into lined paper muffin cups.
Bake for 30 minutes and let cool completely in pan.
For ganache: let simmer in double boiler the heavy cream, chocolate chips, and instant coffee until smooth.
Dip each cupcake into ganache mixture and let cool.