Do You Need to Breathe to Make Chocolate Cupcakes?

I was too sick to go to church, but I discovered I had enough energy to make these:

They are from a recipe by Pioneer Woman.  It called for ganache.   I am afraid of ganache because it sounds hard to make.  When I looked at the recipe it was super easy, easier than making chocolate frosting.  But Chocolate Frosting is a familiar term, something you'd talk about over the back fence with your neighbor--"so for the cake walk she won a sheet cake, with chocolate frosting".  But if you put the word ganache in there, at least when you're from Kansas, I think they'd just blink and ask you about fertilizer or something.

So the Pioneer Woman's recipe looked a lot better than these, but I like the chaos of these poor little cupcakes.  I'd choose the little guy tipped over sideways.

 

You're supposed to put in Hershey's Kisses, but I put in these little babies.  Mini Rolos. Three in each cupcake.  And for the record-- ganache should really be called: don't-be-afraid-to-make-this-it's-better-than-chocolate-frosting-when-you-want-something-dense-but-not-as-sweet.

And then, so the morning wouldn't be a total treat-fest, I started this chicken stock.  By the time the family came home from church, I had Chinese Chicken Salad from the meat off the bones in this pot, and the rest of it will cook for 24 hours.
This is in a pot made in China.
I hope I don't find out when I'm 87 that chicken stock cooked for 24 hours in a pot made in China causes Alzheimer's.
Does anyone else have thoughts like these?
Is anyone else afraid of ganache?