Chocolate Cupcakes

This are some fantastic cupcakes. They are fluffy and light, which is a perfect compliment to the heavy ganache glaze.

1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (4 oz.) chocolate instant pudding and pie filling mix
1 tbsp. cocoa powder
2 teaspoons vanilla extract
1 container (8 oz.) sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup warm water or coffee

Preheat the oven to 350*F (180*C). Line cupcake pans with 18 to 20 paper liners. Set aside. In a large mixing bowl, beat the cake mix, cocoa powder, sour cream, oil, water or coffee, eggs, and vanilla with an electric mixer on medium speed for 3 minutes.

Pour the batter into the prepared cupcake pans, filling each cupcake liner three-quarters full. Bake for 20 to 25 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
Cool in pan for 5 minutes, then remove cupcakes and cool completely on wire racks.

Frosting:
16 oz. bittersweet chocolate
8 oz. heavy cream
1 tsp. vanilla extract

Microwave cream for 3-4 minutes or until just simmering. Add chocolate, let stand 2 minutes.

Stir until the chocolate is smooth. While the chocolate is still warm, dip the cupcakes to coat. By the time you have finished all of them, the first should be hard enough to dip again.

Repeat as many times as you like.