Yield: More than enough for 24 cupcakes.
Prep Time: 10 minutes
INGREDIENTS:
8 oz semisweet baking chocolate pieces
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
1. Place chocolate in a medium heatproof bowl.
2. Heat heavy cream in a small saucepan over low heat until simmering. Pour over chocolate and let stand for about two minutes, or until the chocolate has softened.
3. Add butter and swirl until smooth. Allow ganache to cool before using.
4. Swirl ganache over frosted cupcakes.
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