PROUDLY PRESENTED BY THE CALIFORNIA WINE CLUB Chocolate Ganache Cupcakes INGREDIENTS . THIS MONTH’S Ingredients SELECTION • 1/4 lb unsalted butter, at room temperature • 1 cup sugar • 4 extra-large eggs, at room temperature • 16 uid ounces chocolate syrup (recommended: Hershey's) Enjoy this recipe with this • 1 Tbsp pure vanilla extract month’s Pacic Northwest • 1 cup all-purpose our Series from Washington: For the ganache: Eastburn Vineyards • 1/2 cup heavy cream 2007 Chehalem Mountains • 8 ounces good semisweet chocolate chips Pinot Noir • 1 tsp instant coee granules • Candied violets, for decoration, optional PREPARATION . Line mun pans with 12 paper liners. Preheat oven to 325º F. In the bowl of an stand mixer tted with the paddle attachment, cream the butter and sugar until light and uy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the our and mix until just combined. Don't overbeat, or the cupcakes will be tough. Scoop the batter into the mun cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan. For the ganache, cook the heavy cream, chocolate chips, and instant coee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate. Makes 12 cupcakes. To order these wines please contact: The California Wine Club • 1-800-777-4443 • www.cawineclub.com.