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Fill lined cupcake pans half full with batter and bake 18-22 minutes (middle rack of oven) until a toothpick comes out clean. Cool 5 minutes in the pan then remove cupcakes from the pans & place on a baker’s cooling rack.

Note: You can use a boxed cake mix for the cupcakes if time is an issue.

Chocolate ganache glaze

4 ounces dark chocolate (finely chopped)

1 tablespoon light corn syrup

2/3 cup heavy cream

White chocolate lettering: 2-3 ounces white chocolate (finely chopped)

Directions: Place chopped chocolate and corn syrup in small bowl.

Gently heat cream on stove (medium-low heat), pour cream over chocolate mixture. Let sit for 4 to 5 minutes, then stir until very smooth.

When ganache cools 10 to 15 minutes and thickens a bit, dip the tops of each cupcake in the ganache, letting excess drip off (ganache should be thick enough to not drip down sides of the cupcakes).

Glaze after cupcakes have completely cooled. Allow ganache to set on cupcakes for 30 minutes.

For white chocolate lettering, place chopped white chocolate in a small bowl and microwave 20 to 30 seconds at a time until mostly melted. Stir until very smooth. Fit a pastry bag (or Ziploc bag) with the smallest round tip. Fill the bag with melted white chocolate and then use it to write on the cupcakes (do this fairly quickly before the white chocolate hardens in the bag).

Baker’s notes: Butter, eggs, sour cream and buttermilk should be room temperature. Buttermilk should be shaken in the carton before pouring. Fill cupcake cups using an ice cream scoop with a spring-loaded handle (if you have one).

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• If you know a registered Girl Scout, reach out to her to find out how she’s selling cookies.

• Feb. 17 through March 19 you will be able to find Direct Ship links. This means you can buy cookies online and have them shipped