Choose your favorite chocolate cupcake recipe. Mine is the double chocolate cupcakes  recipe, though in the past I’ve also used a chocolate fudge box cake.
Once the cupcakes are cool, top with the filling using a cookie scoop, tablespoon or a pastry bag with a large circle tip. Lastly, drizzle the chocolate ganache to top. The finished cupcakes can be refrigerated to set the ganache or until ready. Once the ganache is set these are best served at room temperature.
5 Tablespoons flour
1 1/4 cup milk
2 sticks of soft butter
1 cup granulated sugar
On the stove, add the flour to a saucepan. Cook over medium while slowly whisking in the milk, as if you’re making a gravy. Whisk the flour and milk until smooth and thick. Remove from stovetop once thickened. Let cool. The flour and milk mixture can be make in advance.
In a mixing bowl, add the 2 sticks of softened butter. With the paddle attachment, use a stand mixer to beat the butter until creamy. Slowly add the 1 cup of sugar. Continue beating until well combined. Add the room temperature flour to the mixture and beat on high speed until light and fluffy. At this point it is ready to be spread over your cake or cupcakes. It can be chilled if needed.
Chocolate Ganache Topping Directions
Yield: enough to drizzle over 20-25 cupcakes
3/4 cups heavy cream
1 cup semi-sweet chocolate chips (or bittersweet)
Bring the cream just to a boil, stirring occasionally, in a small saucepan over medium heat; remove from heat. Put the chocolate in a medium heatproof bowl, and pour the heavy cream on top; let stand for 5 minutes. Gently stir until the ganache is smooth and glossy. Refrigerate the ganache, stirring occasionally, until slightly cooled and thickened, about 10 minutes (do not let it harden). Drizzle over the fluffy filling from recipe above.