Cupcake with chocolate icing

Ingredients:

Cupcake

• 110 g of butter at room temperature
• 1 cup of sugar
• 4 very large eggs at room temperature
• 470 ml. chocolate syrup
• 1 tbsp vanilla extract
• 1 cup premium flour
• 1 teaspoon instant coffee granules

Ganache cream

• 1/2 cup heavy cream
• 250 g dark chocolate chips
• 1/2 tsp instant coffee granules

Preparation:

1. Preheat oven to 160 degrees Celsius. Line 12-cupcake tins with paper liners.
2. Beat the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy. Add the eggs one at a time. Stir in the chocolate syrup and vanilla. Add the flour and coffee and mix until smooth. Don't overmix the batter, or the cupcakes will be dense.
3. Spoon the batter into cupcake tins and bake for 30 minutes, or until the cupcakes are set inside. Be careful not to overbake them. Let the cupcakes cool completely in the tins.
4. For the ganache, heat the heavy cream, chocolate chips, and coffee in a double boiler over simmering water until the mixture is smooth and warm. Stir occasionally to ensure the heat from the melted chocolate chips melts the remaining chocolate.
5. Dip the tops of the cupcakes in the ganache. Do not refrigerate.
   
   Recipe cupcakes with ganache cream.