-
Place chocolate in a heat-proof bowl and set aside.
-
In a medium saucepan, heat cream until just before boiling, stirring constantly. Add in vanilla.
-
Pour hot cream over chocolate and whisk until smooth.
-
Refrigerate mixture for approx 2 hours, stirring occasionally. You're going for the consistency of thick frosting. If you don't have time to do the fridge thing (I think it's easier so I can work on other things while it cools), you can put the bowl down in a larger bowl of ice and whisk away until you get the consistency you want.
-
Fill your cupcakes with the ganache. It's easiest to use a piping bag. And you'll have some left over - SAVE IT - you'll need it for the frosting. And for tasting.