This morning I realized I had about two dozen eggs that were nearing their "use by" date. I know, TWO DOZEN?
Well, I guess this is where I'm supposed to stand up and say, "Hi. My name is Melissa, and I'm an egg-o-holic." Ok, not really. In fact, I totally HATE eggs by themselves, but when they are combined with flour, sugar, butter, and (in most cases) chocolate, I'm an addict.
So, you can image my upset when I saw two dozen eggs about to expire. Oh my, what to do? I did what any woman faced with such a challenge would do, I baked. Here's the recipe for one of the fruits of today's labor.
Bittersweet Cupcakes with Coffee Ganache
6 oz. bittersweet chocolate chips
1/2 cup butter
3/4 cup brown sugar
1 tsp. vanilla
1/2 cup flour
Preheat oven to 350°. Place 12 paper cupcake liners in muffin pan.
In a large microwave-safe bowl, melt bittersweet chocolate chips and butter on HIGH for 45 seconds. Stir and continue melting at 15-second intervals, stirring at each interval, until chocolate is smooth. Be careful not to burn chocolate. Add brown sugar and vanilla. Whisk in flour. Add eggs one at a time whisking until well combined. Pour batter evenly into 12 muffin cups. Bake for 20 minutes or until tops look cracked and toothpick inserted in center comes out clean. Remove from oven and cool before adding ganache.
1 cup semisweet chocolate chips
1/4 cup heavy whipping cream
1 T. freshly brewed coffee
In medium microwave-safe bowl, melt chocolate, cream, and coffee on HIGH for 30 seconds. Stir and continue melting at 15-second intervals, stirring at each interval, until chocolate is smooth. Be careful not to burn chocolate. Drizzle a tablespoonful over each cupcake. Be careful not to let chocolate drip over sides of cupcake liners.
*If you want a thicker ganache that doesn't drizzle down the sides when you pull off the wrapper (less mess), place the cupcakes on a platter in the refrigerator for 30 minutes before serving.
I think she enjoyed them!
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