Chocolate Ganache Cupcakes

Adapted from Pioneer Woman.

Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
just under 1/2 cup milk, combined with 1/2 Tablespoon lemon juice
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks (1 cup) butter
2 heaping Tablespoons cocoa
2 heaping Tablespoons dark cocoa
1 cup boiling water

Ganache
8 ounces semisweet chocolate chips
1 cup heavy cream
6 Tablespoons corn syrup
2 teaspoons vanilla extract

Preheat oven to 350F. Spray 24 muffin cups with baking spray.

Combine sugar, flour and salt in a large bowl. Set aside.

In another container, combine milk w/lemon juice, eggs, baking soda and vanilla. Stir to combine and set aside.

In a saucepan, melt butter over medium heat. Add both cocoas and stir to combine. Add boiling water and allow to bubble for a few seconds, then turn off heat.

Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour milk mixture over the top and stir to combine.

Pour 1/4 cup cake batter into each greased (not lined) muffin cup. Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.

To make the ganache (when cupcakes are completely cooled), heat cream and corn syrup over medium heat. Place chocolate chips in a bowl. Add vanilla to cream mixture, then pour over the top of the chocolate. Whisk together until melted, smooth and glossy. Dunk cupcakes in ganache. Allow to cool, then dunk again. Let set before serving. (Approximately 2 hours when double-dunked.)