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 an 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 a 2-cup measure, combine buttermilk, oil, and vanilla. Set aside.
 * 6) In a large mixing bowl, combine eggs and both sugars. Beat with an electric mixer at high speed until pale and thickened, 3 to 5 minutes.
 * 7) With a rubber spatula, alternately fold in flour and buttermilk mixtures, making 3 additions for flour mixture and 2 for the buttermilk mixture.
 * 8) Spoon batter into prepared muffin cups.
 * 9) Bake cupcakes until tops spring back when touched lightly, 20 minutes.
 * 10) Loosen edges and turn cupcakes onto rack. Cool completely.
 * 11) Meanwhile, to make frosting: in a medium bowl, combine cocoa, chocolate chips and corn syrup.
 * 12) Add ¼ cup boiling water and stir until chocolate has melted and mixture is smooth.
 * 13) Stir in vanilla. Cover with plastic wrap and refrigerate until chilled, at least 1 hour.
 * 14) Using an electric mixer, gradually beat confectioners’ sugar into cocoa mixture.
 * 15) Beat slowly at first, then gradually increase speed until frosting is smooth and creamy.
 * 16) Spread the frosting over tops of cupcakes. Let stand until frosting has set, about 30 minutes before storing. Serve cold and plain with the cupcakes with frosting.