This wasn't a planned post, but I decided to use it anyway. My coworker (and friend) and I were doing an experiment for work, we're trying to find a cooking example that mimics some of the processes in aluminum smelting. Whether or not this is a good example, I still don't know. One thing I do know is that I wouldn't mind if this becomes a good example, and if there are dozens of these in my future.

These cupcakes are both simple in terms of making the cake and frosting. They come together in a minutes, and don't require obsessing over how my frosting will look (please tell me I'm not the only one who worries about this!), because the ganache will look elegant no matter what.

One interesting thing to note is that there are no eggs in this recipe, so as long as you have pantry staples can go ahead and make these (you know, even on those days the meteorologists forecast a snowstorm and the grocery store's egg shelf is empty).

Here is what you'll need:

For the Cupcakes:

• 1 1/2 cup all purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 8 tsp baking cocoa
• 1/2 tsp salt
• 6 Tbsp vegetable oil
• 1 tsp vinegar
• 1/2 tsp vanilla
• 1 cup water

Preheat oven to 350F. Place cupcake papers in 12-cup cupcake pan and set aside.

In a mixing bowl, sift dry ingredients. Combine well. Make three holes in the mixture, one for the oil (make this one largest), one for the vanilla and one for the water. Place each wet ingredient in their hole.

Pour water over all the ingredients. Mix together well, being sure no dry ingredients are stuck on the bottom of the bowl.

Evenly divide batter into cupcake pan using a 1/4 cup measuring cup (it's actually just a little less than 1/4 cup each cupcake).

Place pan in middle rack of oven and bake 18-20 minutes. Test by gently touching the cupcake tops, if they spring back the cupcakes are done. Be careful not to overbake.

Remove from oven and place cupcakes on cooling rack.

For the Ganache:

• 4.5 oz semisweet chocolate chips
• 1/2 cup heavy cream

Once cupcakes are cool, place chocolate chips in a small bowl and set aside.

Pour cream into a small saucepan over medium heat. Bring cream just to a low rolling boil, being careful not to let it boil up and over the pan.

When the cream is ready, pour it over chocolate chips in bowl. Whisk until chocolate is melted and mixture is smooth. Allow to cool 3-5 minutes.

Take cupcake, turn upside down and dip top of cupcake into ganache just far enough so the ganache covers the entire top of the cupcake but doesn't touch the cupcake paper. Lift cupcake, allow excess ganache to drip off, then turn cupcake right side up and place on cooling rack. Repeat with remaining cupcakes.

Allow ganache to set before serving (note, the ganache will remain shiny and look wet, but to touch it will be set). Serves 12.

Source: Cooks.com (Cupcake) and Allrecipes.com (Ganache)