Dip-O-Choco Cup Cake

Serving Size - 6

Preparation Time - 45 min

Ingredients:

1. Unsalted butter - 3 tbsp
2. Sugar - 1/2 cup
3. Large egg - 2
4. Hershey's Chocolate Syrup - 2/3 cup
5. Vanilla Extract - 1 tsp
6. All-Purpose Flour - 1/3 cup
7. Instant Coffee Granules - 1/3 tsp

For the Ganache (pronounce as Ga-na-sh):

1. Heavy Cream - 3 tbsp
2. Semi-sweet chocolate chips - 1/3 cup
3. Instant coffee granules - 1/4 tsp

Method:

1. Preheat the conventional oven to 325°F. Line a muffin pan with paper liner.
2. Cream the butter and sugar in the bowl using the electric mixer, mix it light and fluffy. 
3. Add eggs one at a time and mix. Add chocolate syrup and vanilla extract. Add the flour and coffee granules and mix well until combined. Don't over beat, or the cup cake will be tough.
4. Scoop the batter into the muffin cups until the top edge of the muffin cup and bake for 30 minutes, or until just set in the middle. Don't over bake! Let the cake cool thoroughly in the muffin pan.

1. For the ganache, cook the heavy cream, chocolate chips and instant coffee granules, in the top of a double boiler over simmering water until smooth and warm.
2. Stirring occasionally. Dip the tops of the cup cake into the ganache. Do not refrigerate.