12 cupcakes | Prep Time: 25 Minutes | Start to Finish: 1 Hour 45 Minutes
1 Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
2 In small bowl, mix flour, baking soda and ½ teaspoon salt; set aside. In small microwavable bowl, microwave unsweetened and semisweet baking chocolate uncovered on High 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth.
3 In large bowl, beat 1 cup butter with electric mixer on medium speed until creamy. Gradually add brown sugar and granulated sugar, beating until well mixed. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and 1 teaspoon vanilla. On low speed, gradually beat in flour mixture alternately with buttermilk, beating just until blended. Divide batter evenly among muffin cups, filling each about three-fourths full.
4 Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
5 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until softened and chips can be stirred smooth. In large bowl, beat ½ cup butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar alternately with melted chocolate and whipping cream, beating until blended. Stir in 2 teaspoons vanilla and dash salt. Frost cupcakes.
1 Cupcake: Calories 753; Total Fat 40g (Saturated Fat 25g, Trans Fat 0g); Cholesterol 0mg; Sodium 164mg; Total Carbohydrate 99g (Dietary Fiber 3g); Protein 8g Exchanges: 1 Starch, 5½ Other Carbohydrate, ½ High-Fat Meat, 7 Fat Carbohydrate Choices: 6½