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GANACHE:.
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In a sauce pan bring your cream to a light boil.
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Then pour in the chocolate and start stirring immediately.
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Keep going until you have a smooth mixture.
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At first this will seem like it's not working as the chocolate hasn't begun to mix with the cream.
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Then, in second, it will start to form.
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Just give it time.
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Remove from heat and set aside to cool.
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Don't be tempted to taste throughout the cooling process as you're not supposed to touch the ganache until it sets.
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Put ganache in fridge until you're ready to use.
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If you're making these in a hurry, start making the batter.
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If not, make the batter when you're ready to start baking your cupcakes.
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CUPCAKES:.
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Pre-heat oven to 375 degrees F.
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Line cupcake tray with cupcake papers
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Whisk together water and cocoa.
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Set aside and let completely cool.
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(you can put this in the fridge too).
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When cocoa mixture is cool, whisk in the mayonnaise and vanilla until smooth.
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Meanwhile, combine dry ingredients in the bowl of an electric mixer and mix on low until combined.
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Once mixed, increase speed to medium and beat in cocoa mixture for one minute.
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The batter is supposed to be thin, but I've seen it thin/medium.
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Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full.
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Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake.
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Continue to fill each cupcake until it's 3/4 the way full to prevent spilling batter.
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Check to make sure your oven is at 375 degrees and bake for 15-20 minutes until cupcakes are set.
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Poke with a toothpick to confirm they are done.
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The toothpick should slide out smoothly without any cake on it.
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Once completely cooled (make sure you cool the cupcakes or your ganache will melt), frost with the rest of your ganache frosting.
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30
You should have extra ganache left over - about a cup.
