Sweet Sunday: Devil's Food Cupcakes with Chocolate Ganache

What better way to end your weekend than with something sweet? I can't think of one. Every Sunday I'll be whipping up something to satisfy your sweet tooth and give your work week a delicious start!

This recipe is originally for an absolutely gorgeous layered Devil's Food Cake with Strawberry Cream, but I don't have a cake pan. I know, right? I think it got lost in one of my many moves. Anyway, I decided to ditch the cream filling and make cupcakes instead. They came out lovely. I really wanted to top each ganache glazed cupcake with one red raspberry, but Harris Teeter didn't have any. Next time...but for now, chocolate on chocolate will do just fine!

Devil's Food Cupcakes with Chocolate Ganache

adapted from Tempted: 150 Very Wicked Desserts by Joan Glynn

makes 16 cupcakes

Cupcakes:

2 1/4 cups self-rising flour

2/3 cup unsweetened cocoa powder

1 tsp. baking soda

1 1/2 cups sugar

3 eggs, lightly beaten

2/3 cup butter, softened

Ganache:

1 1/2 cups dark chocolate chips

5 tbsp. butter

Preheat the oven to 350 degrees. Line a muffin tin with paper liners and set aside. Sift the flour, cocoa, and baking soda into a large bowl. Add the sugar, eggs, butter, and 1 cup of water. Using and electric mixer, beat on low for 1 minute. Increase the speed to high and beat for another 4 minutes. Spoon into the cups until they are 3/4 of the way full. Bake for about 20-22 minutes until a skewer inserted into the center comes out clean. Let cool completely before glazing.

For the ganache, melt the butter and chocolate in a double boiler until silky smooth. While it's still warm, dunk the tops of the cupcakes into the glaze.