The tale of a cupcake...

My husband is obsessed with Hostess Cupcakes... He is not into sweets at all but has few choice desserts he enjoys, supermarket cupcakes being one of them. As any self respected baker and a little bit of a cupcake snob I absolutely hate that he buys those every time he grocery shops. This was an experiment to see if any chocolate cupcake will do, or is his obsession Hostess Cupcake specific? I've decided to try Ina Garten's chocolate cupcake recipe, they are moist and delicious and most importantly covered in chocolate ganache that I spiked with Grand Marnier (orange) liquor. George LOVED IT!!!



Here is the recipe:

* 1/4 pound unsalted butter, at room temperature
* 1 cup sugar
* 4 extra-large eggs, at room temperature
* 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
* 1 teaspoon instant coffee granules
* 1 Tabelspoon of Grand Marnier

Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 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, chocolate chips, and instant coffee 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.