Robyn's Cupcakes

Chocolate Cupcakes-Food Network

1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin tins, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.















Ganache

1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

Bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chips (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes.