For the Cupcakes:

• 1½ cups all-purpose flour (210 grams)

  • Use high-quality flour for the best structure.

• ¼ cup unsweetened cocoa powder (25 grams)

  • Dutch-processed cocoa gives a rich flavour.

• 1 teaspoon baking powder (4 grams)
• ½ teaspoon baking soda (3 grams)
• ¼ teaspoon kosher salt
• 1 cup unsalted butter (226 grams, room temperature/2 sticks)

  • Room temperature butter ensures proper creaming.

• 1 cup semisweet chocolate chips (170 grams)
• 1 cup brown sugar (200 grams)
• 2 large eggs (100 grams, room temperature)
• 1 teaspoon pure vanilla extract (4 grams)
• ½ cup buttermilk (114 grams, room temperature)

  • The acidity adds moisture; room temp is key.

For the Ganache:

• 1 cup 33% fat heavy cream (227 grams, room temperature)
• 1 cup semisweet chocolate chips (170 grams)
• 1 tablespoon corn syrup (20 grams)

  • Helps with shine and texture.

For the Frosting:

• 3 cups powdered sugar (360 grams)
• 1 cup unsalted butter (226 grams, slightly melted/2 sticks)
• ½ cup unsweetened cocoa powder (50 grams)
• 1 teaspoon pure vanilla extract (4 grams)

For Decorating:

• 1 ounce Baker’s white chocolate (grams)
• 20 chocolate-coated graham crackers (such as Keebler Deluxe Grahams)

  • These serve as the gravestones in your graveyard!