Method
Prep the trays
Preheat the oven and line your cupcake trays with liners — as many trays as you'll actually need, prepped before you start mixing.
Dry mix
Whisk the flour, cocoa powder, sugar, baking powder, and salt together in one bowl.
Wet mix
In another bowl, mix the milk, melted butter, eggs (or yogurt, if going eggless), and vanilla.
Combine
Combine the wet and dry ingredients and stir just until smooth — don't overmix, especially if you're rushing a big batch.
Fill & bake
Fill each liner about two-thirds full. Bake until a toothpick comes out clean, checking a little earlier if you're baking several trays at once — ovens don't always behave the same with more in them.
Cool completely
Let them cool completely before touching the ganache step — warm cupcakes just melt it right off.
Make the ganache
Warm the cream until it's just about to simmer, then pour it over the chocolate and let it sit for a minute before stirring until smooth and glossy.
Top & set
Let the ganache cool slightly so it thickens a little, then spoon or dip each cupcake top into it. Let the ganache set before boxing them up to give away.