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For cupcakes:.
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Beat butter until softened.
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Add sugar and beat until light and fluffy, about 3 minutes.
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Add eggs, one at a time, beating until well combined.
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Measure the flour, baking powder, baking soda, salt, and cocoa powder
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into a small sized bowl and whisk to combine.
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Measure out the milk and vanilla and stir to combine.
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Add about a third of the dry ingredients to the butter/sugar and beat to combine.
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Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
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Scoop batter into cupcake cups about 1/2 full.
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Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
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For Ganache:.
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Place the chocolate in a small glass bowl.
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Heat the cream in a small saucepan until it just starts to boil.
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Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
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While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
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For batter:.
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Beat egg and milk.
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Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
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Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking.
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For frying:.
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Remove the cupcake wrapper. You do not want charred paper.
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Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
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Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do.
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Fry until all sides are golden brown (about 3 minutes).
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Remove from the fryer and dust with powdered sugar.
