Snickerdoodle with Chocolate Kahlua Ganache

Ingredients

• 1 teaspoon Vanilla
• 1 cup Greek Yogurt
• 1 stick Butter, Melted
• ½ cups Sugar
• 3 whole Eggs
• ¼ teaspoons Baking Soda
• ½ teaspoons Salt
• + 16 more ingredients
• • ½ teaspoons Cinnamon
  • 1 teaspoon Baking Powder
  • 2 cups Flour
  • FOR THE BATTER:
  • 4 Tablespoons Butter, Softened
  • 1 Tablespoon Cinnamon
  • ⅓ cups Flour
  • ⅔ cups Sugar
  • FOR THE CINNAMON CRUMBLE:
  • ⅛ cups Kahlua
  • ½ teaspoons Vanilla
  • 1 pinch Salt
  • ½ Tablespoons Butter
  • ½ cups Half-and-half
  • 6 ounces, weight Semi-sweet Chocolate
  • FOR THE CHOCOLATE GANACHE:

Preheat oven to 375 F. Line a 12-count cupcake tin with paper liners. For the ganache: Chop semisweet chocolate and put it in a heatproof bowl and set it aside. Bring half-and-half, butter and a pinch of salt to a simmer in a saucepan over medium heat. Once it simmers, pour it over the chocolat...

View full recipe at SpringPad