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1
For the cupcakes: Preheat the oven to 350 degrees.
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2
Thoroughly spray 18 muffin cups with baking spray.
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3
To make the cake batter, combine the flour, granulated sugar and salt.
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4
Set aside.
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5
In a separate container, combine the buttermilk, baking soda, vanilla and eggs.
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6
Stir to combine and set aside.
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7
In a saucepan, melt the butter over medium heat.
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8
Add the cocoa powder and stir to combine.
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9
Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
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10
Pour the chocolate mixture over the flour mixture.
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11
Stir a few times to cool the chocolate.
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12
Pour the buttermilk mixture over the top and stir to combine.
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13
Fill muffin cups just over half full (do not overfill!).
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14
Bake for 13 to 15 minutes.
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15
Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
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16
For the ganache: To make the ganache, heat the cream and corn syrup over medium heat.
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17
Chop the chocolate and add to a bowl.
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18
Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate.
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19
Whisk together until melted, smooth and glossy.
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20
Allow to cool slightly.
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21
For the creme filling: Whip together the butter and shortening until light and fluffy.
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22
Sift together the powdered sugar and salt and add it to the butter mixture in batches.
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23
Add the milk, then the vanilla, beating the whole time.
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24
Scrape the sides of the bowl, and beat until very light and fluffy.
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25
Put the filling into a pastry bag fitted with a medium tip.
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26
When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling.
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27
When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
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28
Let them set before serving.
