Iced Chocolate Cupcakes

Ingredients

 * ¾ cup all-purpose flour
 * ¾ cup whole wheat flour
 * 1½ tsp baking powder
 * ½ tsp baking soda
 * ½ tsp salt
 * ½ cup unsweetened cocoa powder
 * ¾ cup buttermilk
 * ¼ cup vegetable oil
 * 1 tsp vanilla extract
 * 2 large eggs or equivalent egg substitute
 * ½ cup sugar
 * ½ cup packed light brown sugar

Chocolate frosting

 * ⅓ cup unsweetened cocoa powder
 * ¼ cup semi-sweet chocolate chips, dairy-free if preferred
 * 1 tbsp dark corn syrup
 * ½ tsp vanilla extract
 * 1 cup confectioners' sugar

Directions

 * 1) Preheat oven to 350°F.
 * 2) Line 12 muffin cups with paper baking liners or coat with cooking spray.
 * 3) In medium bowl, combine both flours, baking powder, baking soda and salt.
 * 4) Sift in cocoa and whisk to blend.
 * 5) In 2-cup measure, combine buttermilk, oil and vanilla. Set aside.
 * 6) In large mixing bowl, combine eggs and both sugars.
 * 7) Beat with electric mixer at high speed until pale and thickened, 3 to 5 minutes.
 * 8) With rubber spatula, alternately fold in flour mixture and buttermilk mixture, making 3 additions flour mixture and 2 additions buttermilk mixture.
 * 9) Spoon batter into prepared muffin cups (cups will be quite full).
 * 10) Bake cupcakes until tops spring back when touched lightly, 20 minutes.
 * 11) Loosen edges and turn cupcakes onto rack. Cool completely.
 * 12) Meanwhile, make frosting: in medium bowl, combine cocoa, chocolate chips and corn syrup.
 * 13) Add ¼ cup boiling water and stir until chocolate has melted and mixture is smooth.
 * 14) Stir in vanilla.
 * 15) Cover with plastic wrap and refrigerate until chilled, at least 1 hour.
 * 16) Using an electric mixer, gradually beat confectioners’ sugar into cocoa mixture.
 * 17) Beat slowly at first then gradually increase speed until frosting is smooth and creamy.
 * 18) Spread frosting over tops of cupcakes.
 * 19) Let stand until frosting has set, about 30 minutes before storing.