Make 18 cupcakes
• 1 1/4 cup flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 8 tablespoon (4 ounces) unsalted butter at room temperature
• 1 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons vanilla extract
• 1 cup milk
• 1/2 cup cocoa powder
For the ganache frosting
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
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.
Place the butter in the bowl of a hand-held mixer. Beat on medium speed until fluffy.
Stop to add the sugar, add eggs one at a time, mixing slowly after each addition.
Add milk and vanilla to the mixture, mix slowly then add flour mixture and beat just until combined.
Add the cocoa powder, beating just until incorporated.
Use 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.
For the ganache frosting : 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. 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. Allow the ganache to set for 5 minutes before serving.