Ingredients

• All-purpose flour - 1 ½ cups
• Cocoa powder - ½ cup
• Baking soda - 1 teaspoon
• Salt - ½ teaspoon
• Unsalted butter - ½ cup
• Granulated sugar - 1 cup
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Buttermilk - 1 cup
• Dark chocolate chips - 1 cup
• Heavy cream - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.

2. 2.

   In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. 3.

   In another bowl, cream the butter and sugar together until light and fluffy.

4. 4.

   Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

5. 5.

   Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.

6. 6.

   Divide the batter evenly among the prepared muffin cups.

7. 7.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

9. 9.

   For the ganache, heat the heavy cream until it just begins to simmer, then pour over the dark chocolate chips.

10. 10.

    Let it sit for a minute, then stir until smooth and glossy.

11. 11.

    Once the cupcakes are completely cool, top each with a spoonful of ganache.

Nutritional Facts