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1
Heat the over to 350 degrees and line 4 6-cup muffin tins with cupcake liners.
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2
Sift together the flour, soda, salt, and cocoa powder and set aside.
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3
Use a standing mixer or hand-mixer to cream the butter.
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4
Add the sugar and vanilla and mix to combine.
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5
Add the eggs one at a time, beating after each one until smooth.
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6
On the lowest speed, alternately add the dry ingredients in three additions and the milk in two.
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7
Beat only until smooth and fully combined, you dont want to overwork the batter.
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8
Scoop the batter into the prepared pans filling each about two-thirds full (dont bother to smooth the tops--the batter will level itself as it cooks).
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9
Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed.
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10
Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit.
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11
Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
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12
To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat.
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13
Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted.
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14
Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
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15
When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like.
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16
The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.
