I mix all the ingredients together.
Line muffin tins. Then add the cake mix 75% full (~1/4 cup). Then into the oven.
They come out just level. And very moist!
Then pipe cream cheese frosting on top. It's made with cream cheese, butter, confectioner's sugar, and blue food coloring.Chocolate Ganache Cupcakes by Ina Garten 1/4 pound unsalted butter, at room temperature 1 cup sugar 4 extra-large eggs, at room temperature 1 (16-ounce) can chocolate syrup (recommended: Hershey's) 1 tablespoon pure vanilla extract 1 cup all-purpose flour Directions Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan. Do not refrigerate.