Chocolate buttermilk cupcake

This chocolate buttermilk cupcake recipe comes straight from the Magnolia Bakery cookbook and the icing is a simple whipped chocolate ganache. Talk about comfort food.

Chocolate Buttermilk Cupcakes
adapted from "Magnolia Bakery Cookbook" by Jennifer Appel and Alyssa Torey

2 sticks butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
6 oz unsweetened chocolate, melted
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda

In an electric mixer, cream together the butter, sugar and the brown sugar. Add the eggs one at a time. Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the buttermilk. Add the flour and baking soda, mix and finish with the remainder of the buttermilk. Mix until well incorporated. Scoop into baking cups and bake at 350F for about 20 minutes.

Whipped Chocolate Ganache

100 grams heavy cream
125 grams bittersweet chocolate, finely choppe

Bring the heavy cream to a boil and pour over the chocolate. Mix slowly starting from the center until all incorporated and creamy. Let it cool completely for about an hour. Whip until thick.

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