Chocolate Cupcakes with Whipped Ganache Frosting

I'm not a big cupcake fan - give me a great cookie any day, but these are scrumptious! And they were super-easy cupcakes to make. See the previous blog on how to make the whipped ganache.

CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING
Whip the ganache as little or as long as you like, depending on how you prefer the consistency.

3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 batches Whipped Ganache

Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups.

Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.

Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.

Divide batter among baking cups, filling each about two-thirds full.

This was the easiest way to fill the cups

If you have some empty cups, fill them with water before baking. It makes for better heat distribution in the pan.

Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.

Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

Note: Unfrosted cupcakes can be stored at room temperature for up to 1 day.

Enjoy!