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1
Preheat oven to 325 degrees F. Line two 12-count cupcake pans with cupcake papers; set aside.
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2
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
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3
In a large bowl, sift together flour, baking powder, and salt.
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4
In a small bowl, mix together cream and vanilla.
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5
Into the creamed mixture, with mixer on low speed, add flour mixture, alternating with cream mixture. Make sure to begin and end with flour; beat until just combined.
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6
Pour batter into prepared cupcake pans and bake until a toothpick inserted into the cake comes out clean, 20-25 minutes. Let cool completely on a wire rack before removing cupcakes from pans.
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7
While the cupcakes are cooling, make the simple syrup. In a small saucepan combine sugar and the water. Bring to a boil, stirring until sugar is dissolved, then remove from heat and allow to cool to room temperature.
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8
While those are both cooling, make the ganache.
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9
Gently heat the heavy cream in a medium saucepan. Once the cream comes to a boil, immediately remove it from the heat and add the vanilla seeds and the white chocolate, stir until the chocolate melts. Set aside to cool to room temperature. Once cooled to room temperature put in the fridge to chill until thick and cold. This will take about 1-2 hours.
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10
Once the chocolate mixture is cold and thick, scrape it into the bowl of an electric mixer fitted with the whisk attachment. Beat on high until light and fluffy. Put into a piping bag and set aside.
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11
Once the simple syrup and the cupcakes are room temperature drizzle each cupcake with a little of the simple syrup and then pipe the ganache on top.
