1. For the chocolate ganache chop the chocolate and add to a heatproof bowl. Heat up the heavy cream in a small saucepan until bubbles appear on the surface. Pour over the chopped chocolate and let sit for about 2-3 minutes, then stir until you get a smooth cream. Let cool down, then cover and place in the fridge for about 2 hours.

 

2. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside. Add the butter and chopped chocolate for the batter to a heatproof bowl and melt in the microwave or over a pot with simmering water. Mix to combine until smooth. Set aside to cool down a bit.

 

3. Add the eggs, brown sugar, and vanilla extract to a large bowl and mix on high speed until light and fluffy. Add the cooled butter-chocolate mixture and stir in to combine. Mix the flour with cocoa, baking powder, baking soda, and salt and gradually add to the bowl alternating with the buttermilk. Mix until combined – do not overmix. Fill the paper liners evenly with the batter and bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely on a wire rack.

 

4. Whip the cooled ganache with a handheld mixer or the stand mixer until light and fluffy – for about 4-5 minutes. Fill into a piping bag with a large star tip and decorate the cupcakes.