Hostess with the Mostest Cupcakes
Makes: 30 chocolatey, squiggly cupcakes
  1. Place paper liners in 30 cupcake pan wells. Prepare Easy Chocolate Cake batter and divide evenly among paper liners. Bake as directed. Cool.
  2. Prepare Confectioner’s Sugar Frosting: Using pastry bag and #12 tip, place frosting in pastry bag and insert tip right down in the center of each cupcake. Squeeze to fill with frosting. As soon as the top of the cupcake begins to expand and crack, ease up on pressure – the cupcake has taken on as much filling as it can. (You are aiming for about 1 tablespoon filling per cupcake). If any frosting is oozing out of the top, simply wipe away before glazing. Cupcakes may be made up to this point early in the day of serving.
  3. Prepare Ganache and have ganache in a fluid state. Use a small offset spatula or a teaspoon to apply about 1 tablespoon of ganache to the top of each cupcake; cover the top smoothly with ganache. Using pastry bag and #3 tip, place frosting in pastry bag and pipe seven loopy squiggles across the top of each cupcake as shown in photograph. Chill cupcakes briefly until glaze is set. Cupcakes are now ready to serve.
  4. Lifespan: Cupcakes may be baked two days ahead; glazed cupcakes are best served the same day. Store in airtight container.
Recipe by Bakepedia at