Chocolate Cupcakes with Ganache Frosting



1. Preheat oven to 350°F. Line a muffin pan with paper or foil liners.

2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.

5. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

6. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with the Chocolate Ganache when cool.

1. For the Ganache: Place the chocolate in a medium bowl.

2. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

3. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

4. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.