Chocolate White Chocolate Cupcakes

Superfudgy moist chocolate cupcakes made from scratch. Topped with creamy fluffy white chocolate frosting. And chocolate sprinkles of course.
Ingredients
Dark Chocolate Cupcakes
12 cup 8 Tbsp 113g unsalted butter
2 ounces 60g quality semisweet baking chocolate
12 cup 41g unsweetened cocoa powder not dutchprocessed
34 cup 94g allpurpose flour spooned leveled
12 teaspoon baking soda
34 teaspoon baking powder
14 teaspoon salt
2 large eggs at room temperature

12 cup 100g granulated sugar
14 cup 50g packed light brown sugar
1 teaspoon pure vanilla extract
12 cup 120ml buttermilk
White Chocolate Frosting
6 ounces 170g white chocolate coarsely chopped
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
2 cups 240g confectioners sugar
14 cup 60ml heavy cream or halfandhalf
1 teaspoon pure vanilla extract
18 teaspoon salt
optional for garnish 2 ounces 57g melted semisweet chocolate for drizzling and chocolate sprinkles
Instructions
Make the cupcakes Preheat the oven to 350F 177C. Line a 12count muffin pan with cupcake liners. Set aside.
Melt the butter and chocolate together in the microwave. Microwave in 30second increments stirring after each increment. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
In a medium bowl whisk the cocoa powder flour baking soda baking powder and salt together until thoroughly combined. Set aside.
In a large bowl whisk the eggs sugar brown sugar and vanilla together until smooth. Add the cooled butterchocolate and whisk until smooth. Add half of the flour mixture then half of the buttermilk. Repeat until everything is added. Stir until just combined do not overmix. The batter will be very