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1
Preheat oven to 300 degrees.
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2
Prepare a cupcake pan with 24 cupcake liners.
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3
Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, chile powder, cayenne, and salt in a medium bowl.
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4
Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed.
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5
Add the sour cream and mayonnaise.
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6
Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next.
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7
Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom.
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8
Turn the mixer up to second speed and mix well.
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9
Turn the mixer off.
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10
Add the chocolate chips and fold in by hand.
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11
Fill the cupcake liners using a 2-ounce scoop.
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12
Bake for 15 minutes.
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13
Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven.
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14
Let cool completely before decorating.
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15
To assemble: Place a star tip #849 in a large piping bag.
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16
Fill with Dark Chocolate Ganache and generously frost each cupcake.
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17
Mix equal parts gold dust with vodka to make an edible gold paint.
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18
Using a small round brush, paint the edges of the ganache with the edible gold paint.
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19
Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake.
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20
Sprinkle with edible gold glitter.
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21
Make your own double boiler by filling a pot half way with hot water.
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22
Let the water come to a boil.
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23
Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl.
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24
Put the chocolate in the bowl and stir to melt.
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25
When the chocolate is melted completely, remove from the heat.
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26
Scald the cream (to 180 degrees F) in a pot over medium heat.
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27
Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy.
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28
Add the butter, in pieces, to the chocolate.
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29
Mix until all the butter has melted.
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30
Let set for 1 to 2 hours.
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31
The ganache is ready when it is a pipe-able consistency.
