mom's chocolate ganache muffins

This recipe is a brilliant combination of my chocolate fruit dip, my mom's dessert genius and a little bit of "semi-home-made" Sandra Lee... if you LOVE chocolate like I do- you are going to love this!

You will need:

1 box Ghirardelli muffin mix ( and what ever is called for on the box)

a bag of Ghirardelli bittersweet chocolate chips

ground coffee

vanilla flavoring ( real or synthetic)

about a half stick of butter

heavy whipping cream

a double boiler

muffin tin

First, follow the instructions on the box for the muffins, but then add a table spoon of coffee and another table spoon of vanilla to the mixture.

about 10 mins before the muffins are done - start heating up your chocolate chips with some butter in the double boiler. continue to stir the chocolate... you will want to keep it on low heat and let them melt slowly. when the chocolate is all melted slowly add the heavy whipping cream, you want a creamy but not runny consistancy- remember you are going dip the muffins in this and you don't want it to rip the top of the muffins off, but you don't want it to run right down the sides either.

when muffins are done, take them out of the oven and let them cool for about 5 mins- then dip the tops in the chocolate sauce, twist and set on a tray to cool completely.Some crumbling may occur- thats ok, the taste will make up for any cracks or crumbles.