Ingredients:

Cupcakes:

1/2 cup room temp butter
1 1/4 cup sugar
2 large eggs
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla

Ganache:

3 1/2 oz dark chocolate
1/3 cup heavy cream

Funnel Cake Batter:

2 Eggs
1 1/3 cup milk
4 tbsp sugar
2 1/2 cups flour
1/2 tsp salt
2 tsp baking powder

Directions:

For Cupcakes:

Beat butter until it is smooth. Add sugar and beat until fluffy. Add eggs one at a time beating until combined.In a small bowl add flour, baking powder, baking soda, salt and cocoa powder and whisk to campaign.Take 1/3 of the dry ingredients and add it to the butter/sugar mixture and beat to combine. Next add half of the milk vanilla mixture and beat. Continue mixing until all wet and dry ingredients are combined. Scoop cupcake batter into cupcake tins filling them 1/2 way. Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.

For Ganache:

Put the chocolate in a glass bowl. Heat the cream in a sauce pan and bring close to a boil. Pour the cream over the chocolate and mix until well incorporated. While it’s still warm spread a thin layer on the cupcakes. It will harden as it cools.

For Batter:

Beat egg and milk. Mix the rest of the ingredients in a separate bowl. Slowly add the egg mixture and beat until smooth.

Do not place in the refrigerator.

For frying:

Remove the cupcake wrapper from the cupcakes. Dip your cupcake into the funnel cake mixture and make sure it is completely covered. Fry cupcakes in vegetable oil until they are golden brown. Drain on paper towel and dust with confectioners sugar or melted chocolate syrup.