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Chocolate Glaze for Mocha Cupcakes


Top our Mocha Cupcakes with this glaze.

  • Yield: Makes 2 cups

Source: Martha Stewart Weddings, Summer 2009


  • 8 ounces bittersweet chocolate (preferably Valrhona 61 percent), chopped
  • 1 1/4 cups heavy cream
  • 2 tablespoons corn syrup


  1. Place chocolate in a medium bowl. In a medium pan over medium heat, stir cream and corn syrup until just beginning to boil. Pour over chocolate; let stand a few minutes, then mix until smooth. Let cool slightly; use immediately. If glaze becomes too thick to use, heat over pan of simmering water, stirring constantly.

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