Well, that was dumb....

The whole point of this blog was to record my cupcake experiments and recipes and my post yesterday talked about the cupcakes that I had made, and I didn't even include the recipes.... duhhhh!

Devil's Food Sour Cream Cake

1 Pillsbury Devil's Food cake mix
I prepared it as on the package, but I added 3/4 cup sour cream to the batter.

I read all over the internet on various blogs and also on Daisy.com (the sour cream people) that you can just add sour cream to the mixture.  So that is what I did.

I cooked them according to package directions, which is 19-22 minutes.  I cooked them for 19 and I think with the addition of the sour cream, I should have given them an additional minute or two.  They kind of fell a little bit after I took them out of the oven.

Whipped Chocolate Ganache
This is the recipe I got off of this Youtube video:  http://www.youtube.com/watch?v=VyQzNeztXlA
I doubled it.

1/2 cup milk chocolate chips (I used Guitard)
1/4 cup heavy whipping cream
splash of vanilla

Put the chocolate chips in a microwave proof bowl and then add the cream and vanilla.  Stir a little to make sure the cream covers all the chips.  Microwave in 15 second bursts, stirring in between each burst until the chocolate chips are melted and the mixture is smooth and creamy.  Do not let it boil.  Microwave as little as possible to achieve the melt.  Let it cool on counter for a little while and then put in the fridge for about 20 minutes.  Then use a whipping beater, I used just one beater with my hand mixer, and just whip, whip, whip until it becomes lighter in color and very mousse like.  It is much heavier than mousse, but the texture looks the same.

Chocolate French Silk Butter Cream Frosting

1 2/3 cup butter, softened
6 Tbsp cooking cocoa
1 Tbsp oil

Blend them together until it is a smooth chocolaty mixture.

Add:  2 2/3 cups powdered sugar
and milk to desired consistency

Be sure to beat it long enough that it gets super creamy and it doesn't have that powdered sugar taste to it.

Make a filling hole in the cupcake (after they are cooled, of course) and fill with the whipped ganache.  Pipe the frosting with your favorite tip and there you have it.