Preheat oven to 180C for 10 minutes.
Sieve together All purpose flour, baking powder, coco powder 2-3 times.
Separate egg white from yolk.
With an electric beater beat the egg white until white and foamy.
In another bowl add egg yolk, sugar, oil, vanilla and blend until well combined.
Now add the dry ingredients into this egg yolk mixture and mix with bleder for 30 seconds.
Now very gently mix the egg white with this batter with the help of a rubber spatula.
Pour the cupcake liners with this batter.
Bake 180C for 25 minutes or until a toothpick comes out clean.
Now for the ganache heat the cream.
Chop the dark chocolate and pour the cream on the dark chocolate.
Mix until every chunk of chocolate melts.
Keep it in freeze for 1 hour.
Fill this ganache in piping bag and pipe designs over the cupcakes.
Enjoy yummy double chocolate ganache cupcakes endlessly!!!!!
