Instructions

1. For the Cupcakes:
2. In a medium saucepan add the milk and Red Hots and bring to a boil. Immediately remove from heat source and place lid on top of pan.
3. Let sit for 20 minutes and then strain out the Red Hots that did not disintegrate.
4. In a large bowl sift together flour, cake flour, baking powder, and salt. Set aside.
5. In a pitcher, whisk together Red Hots infused milk, heavy cream, and vanilla. Set aside.
6. Cream together butter and sugar in the bowl of a stand mixer until light and fluffy, about 1 minute.
7. Add eggs one at time, mixing well and scraping the bowl after you add each egg.
8. Add 1/3 of the flour mixture.
9. Add 1/2 of the milk mixture. You add the dry ingredients in 3 parts, and the liquid in 2.
10. When everything has been added scrape the bowl one more time.
11. Let the batter rest for 15 minutes. 
12. Preheat the oven to 350 degrees and line two muffin tins with paper liners or spray with baking spray.
13. Fill the cupcakes three quarters of the way full.
14. Bake for 20 minutes, or until a toothpick comes out clean.
15. The cupcakes will be pale pinkish in color.
16. Let cool for 5 minutes in the pan, then transfer to a rack to cool completely.
17. For the Frosting:
18. Using a medium saucepan heat the heavy whipping cream and Red Hots together and bring to a boil.
19. Remove from heat source and cover.
20. Let sit for 20 minutes.
21. Strain out the Red Hots.
22. Stir in the chocolate chips until the mixture is smooth.
23. Let chocolate mixture cool in a refrigerator for 1 hour.
24. When the mixture is at a “spoonable” consistency, place in mixing bowl.
25. Using a stand mixer with the paddle attachment, whip mixture for 5 minutes on medium speed or until mixture creates stiff peaks.
26. Place whipped ganache into a piping bag.
27. Pipe ganache on to cupcakes.
28. Add extra Red Hots if desired.