Instructions

• 1 Preheat oven to 350 degrees. Line 2 cup pans with liners.
• 2 In a stand mixer with a paddle attachment on low speed, combine the sugar, flour, cocoa, baking soda, baking powder, and salt.
• 3 Add the eggs, half & half, oil, and vanilla and beat on medium speed for 2 minuges. Stir in the boiling water until fully combined Batter will seem thin, but this is correct.
• 4 Fill the cupcake liners to 3/4 full with batter and bake until the cupcakes spring back when touched with your finger, about 10 to 15 minutes.
• 5 Let cook in the pan for a few mnutes, then transfer to a wire rack to cool completely
• 6 Make the Ganache: In a double boiler, melt the chocoate until smooth. Add the heavy cream and stir until fully combined.
• 7 To ice, dip the cupcakes into the ganache, twisting slightly as you take them out so the icing doesn't drop, and let set for 1 hours before devouring every last one of them all by yourself!!! Bwahahahaha...but I digress.