Delicious, decadent, desirable, definitely not enough to share, breakfast, lunch and dinner, dreamy. Hello, cupcakes. I love you.

I made this batch of cupcakes and I'm going to make them again and again. They are easy and fabulous. The shiny ganache is rich and beautiful, the cake is moist and light.

The cupcake recipe is adapted from the Chocolate from the Cake Mix Doctor, a fun book my mom gave me a few years ago. I made the Chocolate Midnight Cake. Rather than making a layer cake, I made cupcakes. This recipe made about 18 cupcakes.

1 package plain dark chocolate fudge cake mix
1 cup water
1 cup mayonnaise
3 large eggs
2 teaspoons pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F.

2. Place the cake mix, water, mayonnaise, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide batter evenly filling cupcake papers about 3/4 full.

3. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

The ganache recipe is from Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Ratio gives you the skeleton of multitudes of recipe basics. Ganache is simply 1 part cream to 1 part chocolate. The real secret behind a fabulous ganache is the chocolate you use. It has to be good, good enough to eat alone, good enough to crave.

8 ounces heavy cream
8 ounces bittersweet chocolate, coarsely chopped.

1. In a medium sauce pan, bring the cream just to a simmer

2. Place chopped chocolate in a heat safe bowl, pour cream over the chocolate. Wait 5 minutes for the chocolate to soften.

3. Whisk the cream and chocolate until they are completely combined.

4. Allow to cool slightly then pour over cupcakes. Delightful!