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Ingredients

1 cup white sugar ½ cup unsalted butter, at room temperature 4 large eggs, at room temperature 1 (16 ounce) can chocolate syrup 1 tablespoon vanilla extract 1 cup all-purpose flour ½ cup semisweet chocolate chips 1 cup semisweet chocolate chips ½ cup heavy cream ½ teaspoon instant coffee granules

Nutrition Info

436 calories carbohydrate: 62.7 g cholesterol: 95.9 mg fat: 19.6 g fiber: 2.5 g protein: 5 g saturatedFat: 12.1 g servingSize: - sodium: 56.6 mg sugar: 46.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
Combine sugar and butter in a large bowl, beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour, mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes, do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
Dip the top of each cupcake in the ganache. Do not refrigerate.

12 cupcakes

Delicious fudgy cupcakes dipped in chocolate ganache.