Chocolate Ganache Babycakes

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I have been so lucky to have my sweet Mother here for the last week helping me out while the hubby has been out of town.  She has been an angel waiting on me hand and foot.  I feel like I’m the one who should be waiting on her since Mother’s Day is right around the corner, but she wouldn’t let me even if I tried!  Anyways, lots of baking has been happening and we’ve had cupcakes coming out of our ears.  Among the many, these were our absolute favorite.  Based on Ina Garten’s recipe, these are absolutely the best cupcakes I have ever had, hands down.  The ganache takes the cake and my genius Mother added crushed heath bars to the top and that made them irresistible.  I would highly recommend the heath bars.  It adds the perfect crunch and sweetness.  We tried them with white chocolate ganache and chocolate ganache and I think it’s an even tie.  And maybe we tried it with a little ice cream too…

Happy Mother’s Day to all you sweet Mother’s out there!  Have a great weekend!

Chocolate Ganache Cupakes

adapted from Ina Garten’s Chocolate Ganache Cupcake recipe
makes 12 regular cupcakes or 24 mini cupcakes

1/2 cup butter
1 cup sugar
4 eggs
1 16 ounce can Hershey’s chocolate syrup
1 tablespoon vanilla
1 cup all purpose flour

for the chocolate ganache:
melt together
1 cup semisweet chocolate chips
1/2 cup heavy cream

for the white chocolate ganache:
melt together
1 cup white chocolate chips
1/2 cup heavy cream

Using an electric mixer, 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 combined. Scoop the batter into muffin cups (we used my mini cheesecake pan) and bake at 325 degrees for 25-30 minutes or until set. Dip the tops of the cupcakes in the ganache and let set on a wire rack.

Baked on May 7, 2009 | Recipe Card: Uncategorized | 21 Bites