Belgian Chocolate Cupcakes

Yield 24 cupcakes  Prep Time 15 minutes  Baking Time 15 to 20 minutes  Cooking Time 20 minutes

1/2 cup butter, melted
100 grams bittersweet Belgian chocolate, chopped
1/4 cup butter
1 1/4 cups sugar
2 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

For the Belgian chocolate ganache
2 cups cream
400 grams bittersweet Belgian chocolate, chopped

1  In a small pan, melt butter. Stir in chopped Belgian chocolate and whisk until blended. Set aside.
2  Preheat oven to 350ËšF.
3  In a mixing bowl, cream together butter and sugar.
4  Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.
5  Add melted chocolate.
6  Combine dry ingredients and stir into creamed mixture alternatively with milk.
7  Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.
8  Bake for 15 minutes or until toothpick inserted in the middle comes out clean. Cool before frosting.
9  Make the Belgian chocolate ganache: Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate. Whisk until smooth. Cool until thick and use to frost cupcakes.