Mini Chocolate Cup Cakes and Whiskey Truffles

I found this recipe on the website Divine Baking. I needed something to make in advance for a family function.
I made the muffins and froze them and then made the ganache frosting and left it in the fridge, then warmed it slightly to make it easy to work with. I iced the cupcakes using a plastic bag with the corner cut off. I then dusted with cocoa.
The finished product was great to look at and to taste!

I had left over ganache frosting so I added whiskey, rolled them into balls and then rolled in cocoa powder. Despite not liking whiskey these little morsels were delicious!

Chocolate Chocolate Cupcakes

Frosting (note: if you like to generously frost your cupcakes, double this amount)

1 cup heavy cream8 ounces 60% chocolate, coarsely chopped

Cupcakes

1 cup all purpose flour
½ cup unsweetened cocoa powder
10 tablespoons (5 ounces) unsalted butter, at room temperature
¾ cup granulated sugar
½ teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg
¾ cup whole milk

For The Frosting: 

In a small saucepan, heat the cream over medium-low heat, until it just begins to simmer. Add the chocolate and whisk until the chocolate has melted completely and the mixture is smooth. Transfer to a small bowl and let cool for about 2 hours, or until it has thickened enough to frost the cupcakes. If you'd like the frosting to thicken faster, place the ganache in the refrigerator and stir every 5 minutes.

For The Cupcakes: 

 

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line 12 muffin cups with liners.

Stir together the flour and cocoa powder in a small bowl. Set aside.

In the bowl of a stand mixer fit with the paddle attachment, combine the butter, sugar, baking soda, baking powder and salt and beat on medium speed for about 5 minutes or until pale, light and fluffy. Scrape down the sides and bottom of the bowl as necessary.

Add the egg and beat until incorporated. Add the flour mixture and milk alternately in two batches, scraping down the bowl as necessary. Continue mixing until the batter is uniform in color.

Fill muffin cups about two-thirds full. Bake for 15-20 minutes (if making mini cupcakes bake for about 10 -12 minutes) or until the cupcakes spring back slightly when pressed in the center.

Let cool for 10 minutes in the pan on a cooling rack, then remove and allow to cool completely on the rack.

Once the frosting has thickened, dip the each cupcake in it and twist as you lift it out, or spread a small amount of frosting on top of each cupcake (I used a piping bag to frost the cupcakes, because I like a lot!).

Makes 12 regular cupcakes or 24 mini cupcakes.