To make the ganache: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat and then pour over chocolate. Let stand, without stirring, for a couple minutes until chocolate begins to melt. Gently stir chocolate into cream until the mixture is completely combined. Spoon about 1 tablespoon ganache over each cupcake.
Notes
Buttering and flouring a muffin pan may seem intimidating at first with all the cavities, but it’s really quite simple. Here’s how to do it:
First use a pastry brush to brush softened butter inside all of the cups (the bottoms and all the way up the sides).
Next, add a small spoonful of flour into each cup. The exact amount doesn’t matter, but you won’t need a lot.
I recommend doing this next part over the sink to catch all the excess flour. Give the pan a good shake to coat the bottom of the cups in the flour, then tip the pan on its side about 90-degrees and gently tap the side of the pan with your hand to knock the flour down onto one of the inside edges of the muffin cups.
Slowly turn the pan clockwise or counter-clockwise while tapping the pan to keep knocking the flour down until the entire cavity of each cup is dusted.
Flip the muffin pan upside down and knock the excess flour into your sink.
You can easily halve this recipe to make 1 dozen. All the ingredients halve quite easily except for the 3 eggs. For those, beat 1 egg and measure out half the beaten egg. Then add another egg and you’ll have 1 ½ eggs for the cupcake batter.
Adapted from Martha Stewart’s Cupcakes
Nutrition
Serving: 1cupcake | Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 85mg | Potassium: 23mg | Sugar: 18
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