Chocolate cupcakes from billy's bakery in nyc

Ingredients

• 2 sticks unsalted butter (8 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 cup light brown sugar (7-3/4 ounces)
• 4 large eggs (one at a time)
• 6 ounces unsweetened chocolate
• 2 cups cake flour (9-1/4 ounces)
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract

Cream:

• 2 sticks unsalted butter (8 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 cup light brown sugar (7-3/4 ounces)

Add:

• 4 large eggs (one at a time)
• 6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).

Add and alternate:

• 2 cups cake flour (9 1/4 ounces)
• 1 teaspoon baking soda

With:

• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract

Simple Chocolate Buttercream :

• 4 sticks butter
• 12 ounces semisweet chocolate
• 2 3/4 cups confectioners' sugar
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract

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Preparation

• Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
• Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.
• Simple Chocolate Buttercream :
  Cream (with hand or stand mixer): 4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes; Melt (in microwave or double boiler):12 ounces semisweet chocolate.
• Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then Add: 2 3/4 cups confectioners' sugar, 1/4 cup whole milk, 1 teaspoon pure vanilla extract.
• On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.
• Do not refrigerate; use immediately or store in airtight container for up to 2 days. ever since.