Roses and Strawberries
What a lovely sight on a Thursday morning when I’m not in my best element. I think I’m getting this sick feeling because I am not gonna be somewhere I should be tomorrow night..... "sob"
Maybe I’m trying to find some justification so I’d feel less sad- hey, I'm sick, that's why I can't make it .....
I don’t know… Oh but it’s so messed up!
Can I ever find comfort in these chocolate ganache cupcakes topped with fresh strawberries? I made these last night which is adapted from Ina Garten’s recipe which I changed a little- I had to decrease the sugar content and used half and half instead of the heavy cream for the ganache and of course I prefer these strawberries on top.
I’m still hoping for a miracle so I can be there tomorrow… at the Greek…
Chocolate ganache cupcakes
For the cupcake
1/4 lb unsalted butter, at room temperature
½ cup sugar
4 extra-large eggs, at room temperature
1 16-ounce) can chocolate syrup (recommended: Hershey's)
1 tbsp tablespoon pure vanilla extract
1 cup all-purpose flour
For the ganache
1/2 cup half and half cream
8 ounces good dark chocolate chocolate chips
1 tsp instant coffee granules
Fresh strawberries halved lengthwise (optional)
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
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 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.
For the ganache, cook the half and half, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the top of each cupcake in the ganache Top with fresh strawberries, if desired. Do not refrigerate.