National Chocolate Cupcake Day is October 18, but this recipe courtesy of the Food Network is worth enjoying every day of the year. Yields 12 cupcakes.
Preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
Cream 1/4 pound unsalted butter (room temperature) and 1 cup sugar until light and fluffy. Add 4 extra-large eggs, 1 at a time. Mix in 1 1/3 cups chocolate syrup and 1 tablespoon pure vanilla extract. Add 1 cup all-purpose flour and 1 teaspoon instant coffee granules and mix until just combined. Do not overmix!
Scoop batter into muffin cups and bake for 30 minutes or until just set in the middle. Cool thoroughly in the pan before removing.
To make the ganache icing, cook 1/2 cup heavy cream, 8 ounces semisweet chocolate chips, and 1/2 teaspoon coffee granules in the top of a double boiler over simmering water until smooth and warm. Dip the tops of the cupcakes into the ganache. Do not refrigerate.