CUPCAKES

1. Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and a second one with 4. Set aside.
2. Add the flour, cocoa, baking powder, baking soda and salt to a medium bowl. Whisk together until well combined and set side. Add the sugars, eggs, vanilla, oil and about 1/2 of the buttermilk to a large mixing bowl. Using an electric mixer or mixing by hand, mix all ingredients until well combined. Add 1/2 of the dry ingredients, and mix until almost incorporated. Add the rest of the buttermilk and mix until blended in, then the rest of the dry ingredients. Mix just until incorporated. Don’t over mix.
3. Fill the cupcake liners 2/3 full. I use a medium cookie scoop (2 tablespoons), and one scoop is the perfect amount. Don’t fill the liners any fuller unless you want to have muffin tops on your cupcakes.
4. Bake cupcakes for 18 to 20 minutes until a toothpick test comes out clean. Allow the cupcakes to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer), mix the butter until it’s very light and creamy.  Turn the mixer to low and gradually add the powdered sugar.  Mix until all of the sugar is incorporated, then mix on medium speed until the mixer is very smooth.  Add the salt, vanilla and half & half.  Mix on medium speed to incorporate.
2. Add the melted chocolate and mix until the chocolate is thoroughly combined with the other ingredients.  NOTE:  If the frosting is too thick, add a tiny bit of half & half, 1 teaspoon at a time.  If the frosting seems too thin, add a tiny bit more powdered sugar.
3. Pipe the frosting onto the cooled cupcakes.  Top with sprinkles if desired.