8 ounces of the best Bittersweet or Dark Chocolate (I use Ghirardelli)
1 c. Heavy Cream
2 Tbs. Powdered Sugar
Finely chop chocolate and place in microwave safe bowl with powder sugar and heavy cream. Microwave on medium-high heat for 30 seconds. Stir until smooth, if chocolate isn't melted yet place in microwave 15 seconds at a time until it is smooth. Then refrigerate for 1 hour.
Prepare Cake Mix as directed on the box. Pour batter into lined cupcake tins, each cupcake should be 2/3 full. Place 1 Tbs. ganache carefully on top of the cupcake batter and bake as directed on the box.
Once cool top with Brown Butter Frosting and gold sprinkles.
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