DARK CHOCOLATE CUPCAKES

• 1/2 cup (1 stick or 115g) unsalted butter
• 2 ounces semi-sweet baking chocolate
• 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
• 3/4 cup (95g) all-purpose flour*
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk*

DARK CHOCOLATE FROSTING

• 2 and 3/4 cup (330g) confectioners’ sugar
• 2/3 cup (80g) unsweetened cocoa powder
• 6 Tablespoons (90g) unsalted butter, softened to room temperature
• 6 Tablespoons (95ml) heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

See full instructions on: sallysbakingaddiction.com