Chocolate Ganache Cupcakes

We were watching Barefoot Contessa on the food network and Ina Garten was making these cupcakes. They looked so yummy we decided to make them. The ingredients are simple and the cupcakes are so easy to make. Having the butter and eggs at room temperature is very important. Also do not overmix or overbake. These cupcakes are very moist and the ganache is delicious. Enjoy!

Chocolate Ganache Cupcakes

1/4 cup unsalted butter, at room temperature

1 cup sugar

1 (16-ounce) can chocolate syrup (recommended Hershey's)

1 tablespoon pure vanilla extract

1 cup all-purpose flour

For the ganache:

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

candied violets, for decorations, optional

Line muffin pans with 12 paper liners (we didn't use liners, it's up to you). Preheat oven to 325 degrees F.

Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs, 1 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 and chocolate chips 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 candies, if desired. Do not refrigerate.