Preheat your oven to 350 degrees F. Line a muffin tin with paper liners or spray with non-stick cooking spray. This ensures that the cupcakes release easily after baking.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, combine the devil’s food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water. Beat for about two minutes on medium speed until everything is well combined. You want the mixture to be smooth and well-blended; it should have a rich chocolate color.
Using a large cookie scoop, distribute the batter between 24 muffin wells, about 3 tablespoons of batter per well. This will ensure that each cupcake is uniform in size.
Bake in the preheated oven for 18 to 22 minutes, or until the tops spring back when lightly touched. Allow the cupcakes to cool in the muffin tins for about 10 minutes before moving them to a wire rack to cool completely.
Once the cupcakes are fully cooled, it’s time to prepare the vanilla buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, cream unsalted butter on medium-high speed for about 6 minutes until it’s light and fluffy.
With the mixer on low speed, gradually add in confectioners’ sugar, mixing until combined. It’s important to do this slowly to avoid a sugar cloud in your kitchen!
Add in clear vanilla extract and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened, then increase the speed and beat until fluffy.
Check the consistency of your buttercream. If it’s too thick, add an additional 1 to 3 tablespoons of heavy cream or milk until you reach your desired texture. Beat at high speed for another 5 minutes until smooth and fluffy.
Now it’s time to pipe frosting onto the cooled cupcakes. You can use your favorite piping tip for this step. Make sure to get creative!
Next, prepare the chocolate ganache. In a small saucepan over medium heat, warm the heavy cream until it’s very hot but not boiling. This is crucial for melting the chocolate perfectly.
Place the bittersweet chocolate pieces in a heat-safe bowl. Pour the hot cream over the chocolate and let it sit for about 5 minutes. Whisk everything together until smooth and thoroughly combined. Then whisk in the honey, corn syrup, and vanilla extract. Allow the ganache to cool for about 15 minutes; don’t let it sit too long, or it will harden.
Spoon the ganache over the frosted cupcakes, allowing it to drip down the sides a little. Be careful not to add too much, or it will overflow the liners!
