Georgetown Cupcake's Chocolate Ganache Cupcakes

The cupcakes are best when served on the same day they are made. If the
cupcakes are dipped once, you'll have about 1/2 C. of ganache left over.
Makes 18 cupcakes
Ingredients:
For the cupcakes
1 1/4 C. flour, sifted
1/2 Tsp. baking soda, sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) European-style unsalted butter, such as Plugra brand, at room
temperature
1 1/4 C. sugar
2 large eggs, at room temperature
1 1/4 Tsp. vanilla extract, preferably Madagascar bourbon
1 C. whole milk, at room temperature
1/2 C. Valrhona cocoa powder, sifted (see headnote; may substitute another
good-quality cocoa powder)
For the ganache frosting
1/2 C. heavy cream
1 C. Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may
substitute other good-quality semisweet chocolate chips)
Directions:
For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan
with 12 baking cups, & a second pan with 6 baking cups.
Sift together the flour, baking soda & salt on a sheet of wax paper or parchment
paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on
medium speed until fluffy. Stop to add the sugar; beat on medium speed until
well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract & milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter
mixture, then gradually add one-third of the milk mixture, beating until well
incorporated. Add another one-third of the flour mixture, followed by one-third
of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining
flour mixture, followed by the remaining milk mixture, & beat just until
combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that
the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15
minutes) or until a toothpick inserted into the center of a cupcake comes out
clean. Transfer the pan to a wire rack to cool completely.
For the ganache frosting: Lay a large piece of wax paper on the work surface.
Combine the heavy cream & chocolate in a medium heatproof bowl. Fill a
medium saucepan with an inch or two of water & place over medium-low heat.
Place the bowl over the saucepan & let the mixture melt, stirring until it is shiny
& smooth.
Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for
2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top
in the warm ganache, twisting your wrist as needed to make sure the cupcake top
gets completely coated. To prevent drips, quickly turn the cupcake right side up &
place on the wax paper. Allow the ganache to set for 5 minutes before serving.