Chocolate Cupcakes

Ingredients

Cupcakes
1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs, room temperature
1 1/4 teaspoons vanilla extract
1 cup whole milk, room temperature
1/2 cup cocoa powder, sifted

Ganache frosting
1/2 cup heavy cream
1 cup (6.4 oz) semisweet chocolate chips

Method
For the cupcakes
Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.

Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating (on low speed) just until incorporated.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. 

Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

Frosting
Lay a large piece of wax paper on the work surface.

Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

(If the cupcakes are dipped once, you'll have about 1/2 cup of ganache left over.)

Shelly's Note: I haven't tried the ganache frosting yet, but it's got to be good. Alternatively, you can use the recipe on the back of the Hershey's cocoa powder box or the recipe from the Chocolate-Frosted Ice Cream Roll, or whatever your favorite frosting is!

Adapted from the ladies at Georgetown Cupcake.