Blue Velvet Cupcakes and Finding | For 12 Servings

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure a fine crumb and no dark spots.
3. In a large bowl, whisk the granulated sugar and vegetable oil until combined. Beat in the egg, buttermilk, blue food coloring, vinegar, and vanilla extract until the color is uniform.
4. Gradually fold the dry ingredients into the wet mixture, stirring only until no flour streaks remain to avoid over-mixing.
5. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out with just a few moist crumbs.
6. Prepare the ganache by melting white chocolate chips and heavy cream together in 15 second bursts in the microwave, stirring until smooth.
7. Once cupcakes are cool, use a paring knife to remove the center of each cupcake. Fill the cavity with the white chocolate ganache.
8. Prepare the frosting by beating softened cream cheese and butter until fluffy. Gradually add powdered sugar and a pinch of salt until smooth.
9. Pipe the cream cheese frosting onto the cupcakes using a star tip to seal the ganache center.