Since we were out of town for my birthday last weekend, we finally got around to celebrating this weekend. My roommate made Hersheys cupcakes with Ina’s ganache. Oh my God, you HAVE to go make these RIGHT NOW. They were amazing. They were easy enough to make (my roommate made them, after all) and they got rave reviews from my coworkers (this recipe yields 24 cupcakes, and that’s too much of a good thing for only two people).
We had extra ganache afterwards, so we dipped fresh pineapple in it until our teeth fell out.
For the cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (yes, really)
Heat oven to 350°F. Line muffin cups (1-1/2 inches in diameter) with paper bake cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely and frost.
Yield: About 30 cupcakes (my roommate likes larger cupcakes, so we ended up with about 24)
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1/2 teaspoon instant coffee granules
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 tops of the cupcakes into the ganache. Do not refrigerate.