- 1 cup all purpose flour
- 1 cup sugar
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup buttermilk
- 2 oz (55g) unsweetened chocolate, melted and tepid
- 4 tbsp butter, softened
- 1 large egg, at room temperature
- ½ tsp pure vanilla extract
- 1 cup semisweet chocolate chips
- 2/3 cup heavy cream
- 5 oz (140g) semisweet chocolate, chopped
- 2 muffin pans
- Paper liners
- Preheat the oven to 350°F (180°C). Line 2 muffin pans with 15 paper muffin liners. Combine all the ingredients through the vanilla in a bowl. Beat for 3 minutes, until light and fluffy. Stir in the chocolate chips. Divide among the muffin cups. Bake about 20 minutes. Cool completely.
- Boil the cream. Remove from the heat, add the chocolate, and stir and cool. Dip each cupcake top in the chocolate mixture to top.