Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners.
Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda
, chile powder, cayenne, and salt in a medium bowl. Combine the milk
, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer
and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips
and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer
into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating.
To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish
by placing 1 large and 5 small sugar
diamonds on top of each cupcake. Sprinkle with edible gold glitter.