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Snickerdoodle with Chocolate Kahlua Ganache

Ingredients

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

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

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