Kahlua Chocolate Ganache Snikerdoodle Muffins Recipe 

Genuine Kahlua Ganache.  I enjoyed this snowy day (finally!). Light and clear skies have ruled the Colorado Rockies since November 1, when snow should be everywhere! Thus, the snowfall was nice!) While singing Christmas classics with Jingle, the family Elf on the Shelf, I remembered my botched truffle attempt. 

Ingredient

– Cinnamon crumble: – 2/3 cup sugar – 1/3 cup Flour – 1 tablespoon Cinnamon – 4 tablespoons Butter Softened – Batter: – 2 cups Flour – 1 teaspoon Baking Powder – 1/2 teaspoon Cinnamon – 1/2 teaspoon salt – 1/4 teaspoon Baking Soda – 3 Eggs – 3/4 cup Sugar – 1 stick Butter melted – 1 cup Greek Yogurt fat free is fine – 1 teaspoon Vanilla – Chocolate Ganache: – 6 ounces Semi-sweet Chocolate – 1/2 cup Half and Half – 1/2 tablespoon Butter – Pinch of Salt – 1/2 teaspoon Vanilla – 1/8 cup Kahlua

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1

Heat oven to 350. Line 12 cupcake tins. Place chopped semisweet chocolate in a heatproof basin. 

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2

In a saucepan over medium heat, boil half and half, butter, and a bit of salt. Pour over chocolate and let melt for 10 minutes. Stir with rubber spatula or whisk until smooth. Whisk in kahlua and vanilla. Set aside. 

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3

Blend 2/3 cup sugar, 1/3 cup flour, and 1 tablespoon cinnamon in a medium bowl; add softened butter. Set aside. 

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4

In a large basin, mix 2 flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, salt, and 1/4 teaspoon baking soda.  

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5

Fold 3 eggs, 3/4 cup sugar, 1 stick melted butter, 1 cup sour cream, and 1 teaspoon vanilla into flour mixture. Add half a cup of cinnamon crumble. Half-fill muffin tins. 

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6

Place a dollop of chocolate ganache in each tray and top with the remaining batter, saving 1/3 for topping. Sprinkle remaining cinnamon crumble over top. 

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7

Bake 20–25 minutes. Allow to cool and sprinkle with leftover ganache. 

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Toasted Coconut Caramel Chocolate Cupcakes Recipe 

also see

also see

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