Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup whole milk
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, finely chopped
  • 1 tablespoon unsalted butter, for shine

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the muffin tin by lining it with cupcake liners.
  3. In a mixing bowl, cream together softened butter and sugar until light and fluffy.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Stir in vanilla extract.
  6. In a separate bowl, whisk together flour, baking powder, and salt.
  7. Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients.
  8. Fill the prepared muffin tin with batter, about 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  10. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. In a small saucepan, heat heavy cream until just about to boil.
  12. Remove from heat and pour over finely chopped chocolate in a heatproof bowl.
  13. Let sit for 5 minutes, then stir until smooth, adding butter for extra shine.
  14. Chill the ganache in the refrigerator for about 30 minutes until thickened but spreadable.
  15. Frost the cooled cupcakes with chocolate ganache using an offset spatula.