For the Cake
3/4 cup boiling water
3/4 cup unsweetened cocoa powder
6 oz. butter, room temp. (a stick and a half)
2 cups sugar
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
2 1/2 cup cake flour (I used all-purp.)
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
Preheat to 350. Whisk together boiling water and cocoa powder until smooth; cover and set aside. Cream butter, sugar, salt, and vanilla extract. Add eggs, one at a time, and continue creaming until light and fluffy. In a separate bowl, combine flour, baking soda, and baking powder. Add this, alternately with buttermilk, to the butter mixture. Once well combined, add the cocoa/water mixture and mix well until combined. Scoop into lined muffin tins and bake 15-20 minutes, until toothpick inserted in middle comes out clean. Cool completely before adding ganache.
12 oz. semi sweet chocolate, coarsely chopped
1 cup heavy cream
Over medium heat, heat cream just until it starts to bubble (don't let it burn!). Pour the warmed cream over the chocolate and whisk until smooth. The longer you let it sit, the thicker it will be.
Once the cupcakes are cooled, just dip them in the ganache.
The best part of the day was that we got to see our sweet niece, Lucy. She is the most beautiful little girl in the world!