Baby Gender Reveal Cupcakes

To prepare the cupcakes, preheat oven to 350 F. Grease a 12-count muffin tin or line with muffin liners.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquid. Divide batter evenly among the prepared muffin cups, filling each about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare the buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream and beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

Transfer 1/3 of the buttercream to a pastry bag fitted with a small plain pastry tip. Set aside.

Add either pink or blue coloring paste, one drop at a time, to the rest of the buttercream and continue beating until the color is nicely blended.

Using a small paring knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone. Fill the cavity with a teaspoon or two of frosting. Replace the top.

To prepare the ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.

Grab each cupcake by its bottom, dip cupcake into the ganache to coat the top, let excess drip off and set them on a platter. Place cupcakes in refrigerator for 10 minutes to set the ganache.

Pipe a question mark on the top of each cupcake with the reserved white buttercream.