Pacific Northwest Series

May, 2014

Chocolate Ganache Cupcakes

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Yield: 12 cupcakes

These dense and chocolaty cupcakes for adult chocolate lovers only! It's a fun and unique food pairing just in time for summer. (Recipe courtesy of Ina Garten)

Pair with the Eastburn Vineyards 2007 Chehalem Mountains Pinot Noir.


• 1/4 lb unsalted butter, at room temperature
• 1 cup sugar
• 4 extra-large eggs, at room temperature
• 16 fluid ounces chocolate syrup (recommended: Hershey's)
• 1 Tbsp pure vanilla extract
• 1 cup all-purpose flour

For the ganache:
• 1/2 cup heavy cream
• 8 ounces good semisweet chocolate chips
• 1 tsp instant coffee granules
• Candied violets, for decoration, optional

Line muffin pans with 12 paper liners. Preheat oven to 325º F.

In the bowl of an stand mixer fitted with the paddle attachment, 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 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 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 top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.