Death by Chocolate Cupcakes

Place cupcake papers in a 12-count muffin tin. Follow the directions for cupcakes on the back of the cake mix box, or use your favorite chocolate cupcake recipe. If using a boxed mix, combine the mix and the additional required ingredients specified in mix package (typically water, eggs and oil). Bake according to package instructions. Remove from oven, and while still warm, using the dowel end of a wooden spoon, poke a hole in the center of each cupcake, pressing all the way to bottom and wiggling the spoon so it releases cleanly.

Using the Hershey’s syrup in the squeeze top bottle, squeeze syrup into the still warm cupcakes, allowing them to soak after each pass. ( I have found that the “two pass” method works best here. Put a little in each one, then go back and put a little in each one again until desired fullness.) Fill a quarter to half full of Hersheys’ syrup.

While waiting for the syrup to sink in, warm your chocolate and heavy cream together in a microwave safe bowl on 50% power for 15 seconds at a time until melted. Stir often and heat until shiny and no lumps of chocolate remain.

After you are satisfied with the amount of syrup in each cupcake, and they have slightly cooled, remove to rack to cool further.

Remove each one, and holding by it’s paper liner, dip “head” first into the warm ganache. Replace to rack to set. You may have to reheat your chocolate for the second dunk.

Should you feel the need to further embellish them, a slight dusting of unsweetened cocoa powder or mini chocolate chips should be sufficient.

Due to the cream content in the ganache, store tightly covered in the refrigerator. Can be slightly warmed in the microwave to experience to full effect of the molten center.
Enjoy!