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1. Preheat the oven to 350u00b0 F. Line mini cupcake pan with mini cupcake liners. Set aside.
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2. In a medium mixing bowl, combine the cake flour, baking powder and
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salt. Whisk together and set aside. Add the butter to the bowl of an
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electric mixer fitted with the paddle attachment. Add in the vanilla bean paste. Beat on medium-high speed for 2 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
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3. Add the sugar to the butter mixture. Mix in the eggs one at a time until
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incorporated. Scrape down the sides of the bowl after each addition.
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Combine the buttermilk and the vanilla extract in a liquid measuring
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cup. With the mixer on low speed, add the dry ingredients alternately
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with the wet ingredients, beginning and ending with the dry ingredients
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and mixing just until incorporated. Scrape down the sides of the bowl
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and mix for 15 seconds longer.
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4. Divide the batter between the prepared paper liners, filling each
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about 2/3 of the way full. Bake 8-10 minutes, or until a toothpick inserted in
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the center comes out clean. Allow to cool in the pans 5-10 minutes,
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then transfer to a cooling rack to cool completely.
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Chocolate Ganache Frosting
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1. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
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2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
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3. Place bowl of chocolate ganache into fridge for a few hours (2-3), until the ganache becomes stable enough for piping.
