- 12 chocolate cupcakes
- 1 C. whipping cream
- 10 oz. bittersweet chocolate, chopped
- 3 T. butter
- strawberry jam
- Slice off the tops of the cupcakes to make them even and turn upside down.
- Spread a layer of strawberry jam over the top of each cupcake.
- bring cream to a boil over medium-high heat; remove from heat.
- add the chocolate and let stand 5 minutes ’til melted.
- whisk in butter, 1 T. at a time.
Pour ganache over cupcakes and top with a strawberry and chocolate curls.
Kaybee 