Ingredients:
For the cupcakes:
1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
For the vanilla cream filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the ganache topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla and stir until combined.
Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
For the filling, whip the cream, powdered sugar, and vanilla until stiff peaks form. Cut a small hole in the top of each cupcake and fill with the cream.
For the ganache, heat the cream until just boiling, pour over chocolate chips, let sit for 5 minutes, then stir until smooth. Dip the top of each cupcake in the ganache.
Refrigerate the cupcakes until the ganache is set, about 15 minutes.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour | Kcal: 330 kcal | Servings: 12