Preheat oven to 375F. Place baking cups in muffin pan.
Place all ingredients in bowl. Using an electric mixer, mix on low speed until thoroughly combined, scraping bowl frequently. Increase speed to medium and beat for four minutes. Pour into muffin cups.
Bake 17 minutes (Colorado altitude), or until a toothpick does not draw any liquid. Do not over bake. cool on wire rack for 10 minutes, then remove cupcakes from pan and continue cooling on rack.
Milk Chocolate Buttercream Frosting
Melt the chocolate: combine cream and chocolate. Stir, and microwave 30 seconds. Repeat until well mixed. Set aside and allow to cool.
Cream the butter and sugar until light and fluffy. Add the vanilla and (cooled) chocolate with the mixer on slow speed until constituted. Beat frosting on medium setting for 3 additional minutes.
Dark Chocolate Ganache
Heat the heavy cream in a microwave on high until if just begins to simmer - be careful not to allow cream to boil.
Combine both ingredients to a mixing bowl. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing, or allow to come to room temperature and then whisk to make a lighter frosting.