If you want to be a little bit fancy, put the chocolate ganache in a piping bag and pipe in a spiral from the centre of the cupcakes out. Finish with a dusting of cocoa powder or silver leaf if you like.
150 gram dark cooking chocolate (63% cocoa), chopped
100 gram milk cooking chocolate, chopped
90 gram butter, chopped
Rich chocolate cupcakes
Preheat the oven to 160°C (140°C fan-forced). Line 3 x 12-hole muffin pans (1/3-cup/80ml capacity) with 30 paper cases.
Whisk the cocoa and boiling water in a large heatproof bowl until smooth; allow to cool.
Beat the butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined. Transfer the mixture to a large bowl.
Stir in combined sifted flours, soda and buttermilk until well combined. Stir in cocoa mixture; mix well. Divide mixture among paper cases and bake for 25 minutes or until cooked when tested. Cool cupcakes on wire racks.
To make chocolate ganache; place both chocolates and butter in a large heatproof bowl; stir over a pan of simmering water until the chocolate and butter melts and mixture is smooth. Stand until thickened and a spreadable consistency, stirring occasionally.
Spread cupcakes with chocolate ganache. Top each cupcake with a little silver leaf, if desired.