• Servings: 12
• GANACHE:
• 13 ounces heavy cream
• 12 ounces bittersweet chocolate (I use a bag of chocolate chips)
• DEVIL'S FOOD CUPCAKE BATTER:
• 1/3 c cocoa, preferably Valrhona or Cocoa Barry Extract (Supermarket cheap stuff works ok too as I have tried all kinds in moments of desperation)
• 1 c boiling water
• 1 teaspoon vanilla
• 3/4 c mayonnaise (I use fat free and it works fine)
• 2 c sifted cake flour (I rarely ever sift as I find that cake flour seems to always measure right. I know.. I should)
• 1 c sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt

1. Ganache: The original recipe called for the chocolate to be broken into fine pieces and put into a food processor & then to pour the cream into the processor, but thatt is too complicated for me as I do not have a processor. So I came up with my own version.
2. In a sauce pan bring your cream to a light boil.
3. Then pour in the chocolate chips and start stirring immediately. Keep going until you have a smooth mixture. At first this will seem like it's not working as the chocolate hasn't begun to mix with the cream. Then, in second it will start to form. Just give it time.
4. When you are done you are supposed to pour the chocolate through a sieve, but who has that kind of time. Turn off your burner and set aside to cool. Don't be tempted to taste throughout the cooling process as you're not supposed to touch the ganache until it sets.
5. Put ganache in fridge until you're ready to use.
6. TIP: I usually wait until the very last minute to make these - when I need them in a few hours and I forget that the ganache has to sit over night in the fridge OR do what I do and let it sit enough to cool the pan and then put it in the freezer for about an hour or so (keep checking to make sure it's not frozen. It will be perfect.
7. If you're making these in a hurry, start making the batter. If not, make the batter when you're ready to start baking your cupcakes.
8. Cake Batter: Pre-heat oven to 375 degrees.
9. Line cupcake tray with cupcake papers
10. Whisk together water and cocoa. Set aside and let completely cool. (you can put this in the fridge too)
11. When cocoa mixture is cool, whisk in the mayonnaise and vanilla until smooth.
12. Meanwhile, combine dry ingredients in the bowl of an electric mixer and mix on low until combined.
13. Once mixed, increase speed to medium and beat in cocoa mixture for one minute. The batter is supposed to be thin, but I've seen it thin - medium as the temperature in my kitchen has been different.
14. Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full.
15. Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake.
16. Continue to fill each cupcake until it's 3/4 the way full to prevent spilling batter.
17. Check to make sure your oven is at 375 and bake for 15-20 minutes until cupcakes are set. Poke with a toothpick to confirm they are done. The toothpick should slide out smoothly without any cake on it.
18. Once completely cooled (make sure you cool the cupcakes or your ganache will melt) frost with the rest of your ganache frosting. You should have extra ganache left over - about a cup.
19. TIP: If you're using a food processor, put the chips in the container. Then slowly poor warm cream over the chips with the processor on. It will whip the chocolate into the slick ganache. Then cool completely and put in fridge to set. Or do what I do and cool & then put in fridge to set in 30 minutes. Hope that helps.

These chocolate cupcakes are my favorite cupcakes ever. I could eat these every day for the rest of my life. If I met a man who could make these I would marry him. :) I made these for a poker party and a girlfriend of mine Molly cried when she tried them - they are that good. First thing to keep in mind is that you have to make the Chocolate Ganache first. You need half of the frosting for the fillings which need to be set so you can turn it into little balls before you start with the batter.