Chocolate Cupcakes with Silky Ganache Topping

1. Preheat Oven and Prepare Muffin Tins

Preheat your oven to 350 degrees Fahrenheit and line 4 six-cup muffin tins with cupcake liners.

2. Sift Dry Ingredients

Sift together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder in a bowl.

3. Cream Butter and Sugar

In a mixing bowl, cream together the unsalted butter, granulated sugar, and vanilla extract until pale and fluffy. Then add the large eggs one at a time, combining each until just incorporated.

4. Combine Dry and Wet Ingredients

Alternate adding the sifted dry ingredients and milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix each addition just until the batter comes together.

5. Bake the Cupcakes

Fill the cupcake liners with the batter, about two-thirds full, and bake for about 25 minutes or until a light touch springs back.

6. Cool the Cupcakes

After baking, let the cupcakes rest in their tins for a few minutes before transferring them to a cooling rack to cool completely.

7. Make the Ganache

Combine the semisweet chocolate chips, heavy cream, sugar, and butter in a saucepan over medium-low heat. Whisk until the chocolate has fully melted and the mixture is shiny.

8. Top Cupcakes with Ganache

Let the ganache cool to room temperature, then spread it over the cooled cupcakes with a butter knife or an offset spatula.