This Valentine's day I of course advocated melting cheese for those you love ala the Buffalo Chicken Blue Cheese dip. But for the more traditional and chocolate inclined, I also whipped up these little cupcakes. The recipe is based in Hershey's chocolate syrup which makes the cake SO incredibly moist and delicious. The cupcakes also didn't dry out so are great for baking ahead of time. The other twist in this recipe is I didn't ice them, I dipped them in melted chocolate which then hardened for an amazing chocolate covered top.
This Valentine's Day I didn't have much time to bake as many different things as I would have liked but these were quick and different so they worked out well. Then I decorated just a little bit. Even though I never celebrated the holiday growing up, and don't attach all that much significance to it, I just think it's fun and will use any excuse to bake and decorate.
*If you fill your cupcake pan about 3/4s full this recipe will make about 12 cupcakes.
*Always bake with your butter and eggs at room temperature so the ingredients mix better.
*This recipe is based on the Barefoot Contessa's "Chocolate Ganache Cupcakes"
4 oz. butter (1 stick, 1/4 lb. at room temperature)
1 cup sugar
4 eggs (at room temperature)
2 cups chocolate syrup (16 oz.)
Slice your butter into small cubes and put it into the bowl (this and having it at room temperature makes it easy to mix).
Then add the sugar and beat well together.
Beat in the eggs one at a time.
Then add the chocolate syrup and the vanilla.
Mix in the flour.
Fill lined cupcake tins and bake @ 325F for 35 minutes.
To make the "icing" melt about 1/2 cup of chocolate chips in the microwave for 30 seconds, stir and then 30 more. Then turn the cooled cupcakes upside down and dip them in the melted chocolate.
Speaking of Valentine's Day, this year I very happily enjoyed the gift of my absolute favorite dessert, an edible arrangement!