• Preheat the oven to 350° F. Line cupcake pan with cupcake liners.
• In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
• In a separate bowl, add in the softened butter (you can stick it in the microwave to soften) and the vanilla bean paste and beat with electric mixer, until light and creamy in color.
• Add the sugar to the butter mixture. Mix in the eggs one at a time until incorporated.
• Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients.
• Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Heat heavy cream in a small pot. Once it begins to boil, remove from the stove.

Ganache

• Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
• Dip tops of cupcakes into the chocolate ganache.