1. Preheat oven to 350 degrees. Line a 12 count muffin tin with cupcake liners. 2. Sift all dry ingredients together. In a separate bowl, mix all of the wet ingredients together.3. Mix the wet into the dry. Stir until well combined being sure not to overmix.4. Scoop batter just above half full being sure not to over fill. Using a medium size scoop works best here. Bake for 16-18 minutes or until a toothpick comes out clean.
Chocolate Ganache
1. Place 1 cup of chopped semi-sweet chocolate in a bowl. 2. In a microwavable safe cup or heavy bottomed sauce pot, heat the heavy cream until very hot but not boiling.3. Pour the hot heavy cream over the chopped chocolate and let it sit for about 4-5 minutes. 4. Mix together until well combined.
Chocolate Buttercream
1. Place softened butter in a mixing bowl.2. Add in Confectioners sugar gradually, then the vanilla. 3. Add in the cocoa powder slowly, scrape down the bowl, add the milk and mix for about 5 minutes on medium speed. 4. Scrape down the bowl once more to make sure everything is properly incorporated. Mix for another 2 minutes.** If frosting is to thick, add another 1 teaspoon of milk**
Cupcake Assembly
1. After the cupcakes have cooled. Cut a small hole into the top of the cupcake.2. Pour in about a 1 teaspoon of chocolate ganache. 3. Frost with the chocolate buttercream. 4. ENJOY!