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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine eggs, butter, milk, sour cream and vanilla extract until smooth.
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4. Stir in cake mix.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean.
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6. Let cool.
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7. Ganache: Use a double boiler to melt cream and chocolate together and stir until smooth. (You can also just microwave the two together, but make sure you use a bowl meant for microwaving, some bowls get scorching hot and that will burn you chocolate.)
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8. Dip the tops of your cupcakes in ganache, then sprinkle with a little coarse salt. I used my left over ganache to dip some pretzels I had on hand, put them on foil and popped them in the freezer to set.
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9. Buttercream: Beat butter for 2 minutes. Add cocoa powder, milk and vanilla extract and beat again. Slowly add in powdered sugar until you reach your desired consistency. If it becomes too thick, add more milk.
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10. Once the ganache on the cupcakes have set (should only take about 10 minutes) pipe buttercream onto cupcakes and sprinkle a little coarse salt and top with a pretzel! Be careful to not put on too much salt!