Mini Vanilla Bean Cupcakes

Directions

1. 1
   {"0":"1. Preheat the oven to 350\u00b0 F. Line mini cupcake pan with mini cupcake liners. Set aside.","2":"2. In a medium mixing bowl, combine the cake flour, baking powder and","3":"salt. Whisk together and set aside. Add the butter to the bowl of an","4":"electric mixer fitted with the paddle attachment. Add in the vanilla bean paste. Beat on medium-high speed for 2 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.","6":"3. Add the sugar to the butter mixture. Mix in the eggs one at a time until","7":"incorporated. Scrape down the sides of the bowl after each addition.","8":"Combine the buttermilk and the vanilla extract in a liquid measuring","9":"cup. With the mixer on low speed, add the dry ingredients alternately","10":"with the wet ingredients, beginning and ending with the dry ingredients","11":"and mixing just until incorporated. Scrape down the sides of the bowl","12":"and mix for 15 seconds longer.","14":"4. Divide the batter between the prepared paper liners, filling each","15":"about 2\/3 of the way full. Bake 8-10 minutes, or until a toothpick inserted in","16":"the center comes out clean. Allow to cool in the pans 5-10 minutes,","17":"then transfer to a cooling rack to cool completely.","19":"Chocolate Ganache Frosting","21":"1. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.","23":"2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.","25":"3. Place bowl of chocolate ganache into fridge for a few hours (2-3), until the ganache becomes stable enough for piping."}