Easter Cupcakes

I am very fortunate to have a sister who loves to host the holidays. I admit it has made me a bit lazy but I am always asked to bring this family favourite during the Easter holidays.

Based on an Ina Garten recipe, I sometimes switch the semi-sweet chocolate chips to a dark chocolate.

I also use gluten-free 1:1 flour. 

Cupcakes are always more fun to me than cake, and do feel free to embellish the ganache with your own version of holiday charm!

Chocolate Ganache Cupcakes

Set the oven to 325 degrees

1/4 cup butter at room temperature

1 cup sugar

4 eggs (let them sit at room temperature)

1 1/3 cups of Hershey syrup

1 tbsp vanilla

1 cup gluten free flour

Instructions

Cupcakes

Cream the butter and sugar. Add eggs, syrup and vanilla, then add the flour. Do not overmix.

Grease your muffin tins or use paper liners.

Spoon the mixture into the tin and bake for 30 minutes. Remove and let cool in the pan. 

Ganache

1/2 cup of heavy cream

1 cup semi-sweet chocolate chips or dark chocolate chips

I put this in a microwavable bowl and heat it in 20-second increments, whisking each time until it melts and becomes creamy.

Drizzle over cooled cupcakes and enjoy!