Devil's Food Cupcakes with Chocolate Ganache Frosting

I decided for New Year's Eve, I'd break out the family cupcake recipe- Devil's Food Cupcakes with Chocolate Ganache. While not too difficult to make, it does require several ingredients and specific steps. It is handy to have a very helpful friend who also owns a Kitchen Aid. Thanks Julie!

The first step is making sure you have all the key ingredients:

32 baking cups (maybe 27)
3 ounces good-quality unsweetened chocolate
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed dark brown sugar
3 eggs
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup boiling water

1. Preheat oven to 375. Place baking cups in muffin pans.

2. Place chocolate in a small heavy saucepan, and melt over low heat stirring occasionally. Remove the pan from the heat and set aside.

3. Cream the butter and brown sugar together.

4. With the mixer on low speed, add the eggs one at a time, beating well after each addition.

5. Stir in melted chocolate.

6. Combine cake flour, baking soda, and salt. Alternating between the two, add the flour mixture and buttermilk to chocolate mixture in three stages, ending with the flour.

7. Slowly stir in one cup of boiling water and the vanilla. Be careful, the boiling water may splatter!

8. Pour the batter 3/4 full into the baking cups. (Do not under fill! See below: they are too hard to frost-though they make a tasty sample for the chef.)

9. Bake until toothpick inserted comes out clean, about 15 minutes. Let cool for about 5 minutes before removing from muffin pans. Let them cool completely before frosting.

For icing: The chocolate ganache is the best part! The cupcakes themselves are not super sweet, so the frosting adds just the right amount of chocolaty goodness.

6 ounces (6 squares) semisweet chocolate
1/3 cup heavy cream
1 Tablespoon sugar
1 1/2 Tablespoons butter

1. Place all ingredients into a small, heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted.

2. Remove from heat. Continue to stir until chocolate is completely melted. Transfer to a shallow bowl. Let cool slightly. It easier to dip if still warm.

3. Hold cupcakes upside down and dip the tops into the icing. Twirl slightly and then hold upside down for a few seconds for the excess to drip off. After dipping them all, dip each one a second time.

After all the hard work, the cupcakes were placed in lined shirt boxes to be transported home.

Note: These freeze very well and are great if microwaved for about 30 seconds and served warm with vanilla ice cream.

Happy baking!

-Natasha