Chocolate Ganache Topped Cupcakes

In the bowl of your electric mixer, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Set aside.

In a different bowl, measure out the eggs, milk, oil, and vanilla. Set aside.

Dump the milk mixture into the flour mixture, and mix on low speed for 2 minutes until smooth. Then add in the boiling water and mix on low until it’s well incorporated. The batter will be really runny at first, but don’t worry, as you mix, it will thicken up a bit.

Divide the batter between paper-lined cups, filling them about 2/3 full. Bake at 350 F for about 22 minutes. Remove from the pan and let cool before icing them.

Makes about 24-30, depending on how big you make them.

The icing is ganache. SO easy and so sinful!

Heat up the whipping cream and butter until the mixture is hot and the butter is melted. Pour on top of the chopped bittersweet or semi sweet chocolate, stirring, until it’s melted and smooth. Allow it to sit for awhile and become a thicker consistency, like pudding. (You can speed this up by putting it in the fridge for a few minutes, but watch carefully!) Then spread it over the cupcakes. For the photo, I found some little heart candies at the store to decorate.

When I made them, the ganache was pudding like and I was worried it would drip down the sides of the cupcakes. Put them in the fridge for about 10 minutes to firm it up.

Store the iced cupcakes in an airtight container in the fridge. The ganache will harden up a bit, becoming this creamy, truffle like topping that you will just LOVE. I know you will.