Rich chocolate cupcakes

Preheat the oven to 160C (140C fan-forced). Line 3 x 12-hole muffin pans (1/3-cup/80ml capacity) with 30 paper cases.

Whisk the cocoa and boiling water in a large heatproof bowl until smooth; allow to cool.

Beat the butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer the mixture to a large bowl.

Stir in combined sifted flours and soda, and buttermilk in two batches until well combined. Stir in cocoa mixture; mix well. Divide mixture among paper cases and bake for about 25 minutes or until cooked when tested. Cool cupcakes on wire racks.

chocolate ganache : Place both chocolates and butter in a large heatproof bowl; stir over a pan of simmering water until the chocolate and butter melts and mixture is smooth. Stand until thickened and a spreadable consistency, stirring occasionally.

Spread cupcakes with Chocolate Ganache. Top each cupcake with a little silver leaf, if desired.