5-7oz Icing sugar (start with 5 oz and add accordingly)
For the Ganache Filling
4 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
Instructions
Make the Ganache Filling
Place the chopped chocolate and heavy cream in a small bowl.
Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds.
Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
For the cupcakes
Cream butter until softened. Add sugar and beat until light and fluffy.
Add eggs, one at a time.
Measure the flour, baking soda, salt and cocoa powder into a medium sized bowl and whisk to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine.
Continue adding, alternating between dry and wet and finishing with the dry.
Mix in vanilla and scoop batter into cupcake cups about ¾’s full.
Place one heaped teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, for about 15-20 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
For the frosting
Melt butter and chocolate using a double boiler.
Once smooth and melted, gently whisk in vanilla.
Whisk in icing sugar, only little at a time.
Add in sour cream and cream till its satiny smooth.
Keep it aside for a while to thicken. Do give it a stir once in a while.