Mini Chocolate Love Bites

Directions

1. Line mini muffin pans with paper liners.
2. Preheat oven to 325 degrees F.
3. Batter:
4. Melt all the chocolate together either over a double boiler or in the microwave, stopping every 30 seconds to stir. Do not let chocolate burn. After melted, set aside.
5. Cream the butter and sugar in the bowl of an electric mixer fitter with a paddle attachment until fluffy, about 3 minutes.
6. Add the eggs, 1 at a time.
7. Mix in the melted chocolate and vanilla.
8. Add the flour and salt until just combined.
9. Don't overbeat as this could create a tough cake.
10. Fill the mini cupcake pans to almost the top because this batter does not rise very much.
11. Ganache:
12. Cook the heavy cream, chocolate, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
13. Dip the top of the cupcakes in the ganache while still a lttlie warm.
14. Do not refrigerate.
15. This recipe makes approx. 3 1/2 dozen mini cupcakes. And a dozen regular size cupckes. To bake regular size, bake for 30 minute. Rotating the pan after 15 minutes.