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Preheat the oven to 350 degrees. Line a muffin tin with muffins cups.
For the cupcakes, sift the flour, cocoa powder and salt together in a medium bowl. Using hand held beaters or a stand mixer, cream the butter, and slowly pour in the agave and vanilla till smooth. Reduce the speed and add the flour mixture. Batter will be thick.
In a glass measuring cup, dissolve the baking soda in the boiling water. Alternating in thirds, beginning with the eggs and ending with the water, beat the eggs and water into the batter, mixing well after each addition. Scrape the sides of the bowl as needed to ensure even mixing. Stir in the chocolate chips and divide the batter among the lined muffin cups.
Bake for about 18 to 22 minutes, until the top springs back when pressed gently with your finger. Cool on a rack for about 15 minutes and remove from the muffin tin to cool completely.
For the silky ganache frosting, heat the cream over low heat just until small bubbles appear around the edges. Place the chocolate chips in a medium bowl and pour the hot cream over the chocolate chips to cover. Let stand for one minute. Whisk in the butter and blend till smooth and the chocolate completely melted. Stir in the agave syrup. Let stand at cool room temperature till firm, about 4 hours.
When the cupcakes are cool and the frosting is cool, thick and spreadable, use a small offset spatula or a pastry bag to decorate the dome of the cupcakes. If you like, sprinkle with extra chocolate chips.
Makes about 12 to 15 cupcakes |
