Chocolate Cupcakes Topped with Ganache and a Caramel Kiss

Nothing says Happy Valentine’s Day like a homemade chocolate cupcake, which is made even better with a little caramel Hershey's kiss on top.  

What is your go-to treat on Valentine's Day?  I tend to lean towards all things chocolate and the denser, richer, and gooier, the better.  A simple chocolate brownie made with love would make my day complete but if you gave me flourless chocolate cake or one of these caramel kiss topped chocolate cupcakes, I'd be in pure heaven.   If you want to sweeten the deal even more, add a dollop of whipped cream or a scoop of vanilla bean ice cream, then you've hit perfection.

In this recipe, I used ganache.  You've probably tasted it more than you know.  Basically it's just a mixture of chocolate and cream.  A lot of recipes have some unique spins on ganache, below is a very simple version.

Now you know my weakness for all things chocolate!  I hope you have a special treat this Valentine's Day that is just perfectly what you love, shared with someone you love, be it a friend, family member, or special someone.

Chocolate Cupcakes with Ganache and a Caramel Kiss
makes 24 cupcakes

INGREDIENTS
2 cups sugar
1 3/4 cup flour
3/4 cups cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1/2 cup Greek yogurt (or sour cream)
1/2 cup milk
1/2 cup butter
1 tablespoon vanilla
1 cup boiling water
chocolate ganache (recipe follows)
24 caramel hershey kisses

DIRECTIONS
Preheat oven to 375 degrees. Prepare baking pans.
In a large mixing bowl, combine first 6 ingredients and mix very well.
Make a well in the bowl and set aside.
In a separate medium bowl, combine sour cream and milk and mix well until there are no lumps. Add the remaining wet ingredients with the exception of the hot water and mix well.
Pour wet ingredients into dry and mix for 2-3 minutes or until there are no dry lumps. Be sure to scrape the bottom of the bowl. Pour the boiling water into the bowl and mix well, about 1 minute.
Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean. Top with chocolate ganache and a caramel kiss.

Chocolate Ganache

INGREDIENTS
10oz bittersweet chocolate (or whatever chocolate you prefer)
3/4 cup Heavy Whipping Cream

DIRECTIONS
Using a double boiler, or a bowl placed over a pot, bring approximately 2 inches of water to a simmer.
Chop chocolate into fine chunks. Add to bowl over simmering water and melt.
Once chocolate has melted, remove from heat and pour whipping cream into mixture. Briskly whisk until the cream has thoroughly combined with the chocolate leaving no traces of white or marbling.
Cover bowl and let cool to room temperature (About 15 minutes)
Pipe or frost cakes when set. Top with a caramel Hershey’s kiss.

Tip: a cheap way of piping ganache is to put it in a plastic sandwich bag, cut off a small corner of the bag, and squeeze it through.