Yields 12 cupcakes
- 95grams (3/4 cup) all-purpose flour
- 42 grams (1/2 cup) Dutch-processed cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 100 grams (1/2 cup) granulated sugar
- 100 grams (1/2 cup) packed light brown sugar
- 80 milliliter (1/3 cup) vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 120 milliliter (1/2 cup) buttermilk, at room temperature
- 200 grams white, milk or bitter chocolate, grated
- 200 milliliters cream
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, both sugars, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until combined and do not over mix! The batter will be thin and smooth
- Pour or spoon the batter into the liners. Fill only half of the cupcake liners to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Frost cooled cupcakes with piping tip however you’d like. Top with sprinkles, if desired. Store in the refrigerator for up to 5 days.
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
- Allow the ganache to cool well at least 3 hours before piping over a cupcake.