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1
Preheat oven to 350F.
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2
Line 12 muffin cups with paper baking liners or coat with cooking spray.
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3
In medium bowl, combine both flours, baking powder, baking soda and salt.
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4
Sift in cocoa and whisk to blend.
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5
In 2-cup measure, combine buttermilk, oil and vanilla.
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6
Set aside.
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7
In large mixing bowl, combine eggs and both sugars.
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8
Beat with electric mixer at high speed until pale and thickened, 3 to 5 minutes.
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9
With rubber spatula, alternately fold in flour mixture and buttermilk mixture, making 3 additions flour mixture and 2 additions buttermilk mixture.
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10
Spoon batter into prepared muffin cups.
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11
(Cups will be quite full.)
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12
Bake cupcakes until tops spring back when touched lightly, 20 minutes.
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13
Loosen edges and turn cupcakes onto rack.
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14
Cool completely.
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15
Meanwhile, make frosting: In medium bowl, combine cocoa, chocolate chips and corn syrup.
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16
Add 1/4 cup boiling water and stir until chocolate has melted and mixture is smooth.
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17
Stir in vanilla.
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18
Cover with plastic wrap and refrigerate until chilled, at least 1 hour.
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19
Using an electric mixer, gradually beat confectioners sugar into cocoa mixture.
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20
Beat slowly at first then gradually increase speed until frosting is smooth and creamy.
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21
Spread frosting over tops of cupcakes.
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22
Let stand until frosting has set, about 30 minutes before storing.
