Our lightened-up version of a classic chocolate cupcake uses whole-wheat flour and less butter and sugar than the average cupcake. Topped with rich chocolate ganache frosting, these are a birthday party must-have.
To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk cake flour, whole-wheat flour, cocoa, baking soda, salt and baking powder in a medium bowl.
Beat sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, one at a time, until well combined. Add vanilla. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups. (They should be about 3/4 full.)
Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely.
Meanwhile, prepare frosting: Place chocolate in a heatproof medium bowl. Heat cream and vanilla in a small saucepan over medium heat until simmering (do not let boil). Pour the cream over the chocolate and let stand for 3 minutes. Whisk until smooth, then beat with an electric mixer until fluffy and very slightly lightened in color, 1 to 2 minutes.
Spread the frosting on the cooled cupcakes and decorate with mini chips, if desired.
To make ahead: Store cooled cupcakes in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 2 months.
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