Double Chocolate Cupcakes With Chocolate Ganache Frosting

• FOR THE CUPCAKES:
• 8 Tablespoons Unsalted Butter
• 1-1/4 cup Sugar
• 2 Eggs
• 1-1/2 teaspoon Vanilla Extract
• 1-1/4 cup Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Mini Chocolate Chips
• 1/2 cups Cocoa Powder
• 1 cup Whole Milk
• FOR THE FROSTING:
• 1 cup Heavy Cream
• 1/2 cups Semi-Sweet Chocolate Chips

1. For the cupcakes:
2. 1. Preheat oven to 350 F. Line a 12-count muffin pan with paper liners.
3. 2. In the bowl of your stand mixer, beat butter and sugar until pale and fluffy.
4. 3. Add the eggs and vanilla extract. Set aside.
5. 4. Whisk the flour, baking soda, salt, chocolate chips and cocoa powder together in a small bowl.
6. 5. Add half of the dry ingredient mixture into the butter and egg mixture.
7. 6. Add the milk and then add the rest of the dry ingredients and beat on low speed for one minute.
8. 7. Divide the batter amongst the cupcake liners and bake for 18-20 minutes. When done remove from the oven and allow to cool before frosting.
9. For the frosting:
10. 1. Heat the cream in a saucepan and bring almost to a boil then remove it from the heat.
11. 2. Place chocolate chips in a small bowl and pour the hot cream over the chips.
12. 3. Let it sit for 2 minutes and then whisk together the cream and chocolate.
13. 4. Let the frosting sit for 30 minutes to thicken or put in the fridge for about 15 minutes until it reaches your desired thickness.
14. Once cupcakes are cool enough to handle spread a good amount of frosting on top of each cupcake and devour.

butter, sugar, eggs, vanilla, flour, baking soda, ubc, chocolate chips, cocoa, milk, frosting, heavy cream, semisweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/double-chocolate-cupcakes-with-chocolate-ganache-frosting/ (may not work)