For the cupcakes:
1 1/3 cups (266g) sugar
2/3 cup butter
1 teaspoon vanilla extract
2 eggs
1 2/3 cups (216g) gluten free flour (I used Bob’s Red Mill 1:1 GF Baking Flour)
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup dry instant chocolate pudding mix
1 1/2 cups (360ml) buttermilk (I used almond milk and 1 1/2 teaspoons lemon juice to emulate “buttermilk”)
2/3 cup chocolate chips

For the frosting:
4 1/2 ounces unsweetened baking chocolate, chopped  
6 T butter
6 T milk of choice
3 1/2 cups (402g) powdered sugar
3 teaspoons vanilla extract

For the cupcakes:
1. Preheat oven to 350° F.
2. In large bowl, beat together sugar, butter and vanilla.
3. Beat in eggs.
4. Mix in flour, cocoa powder, baking soda, salt, chocolate pudding mix and buttermilk.
5. Fold in chocolate chips.
6. Add batter to cupcake liners, filling each about half full. This should make exactly 24 cupcakes.
7. Bake at 350° F for 8 minutes then turn oven down to 325° F and bake for an additional 8 minutes or until toothpick comes out clean.
8. Let cupcakes cool to room temperature while preparing the frosting.

For the chocolate ganache:
1. In medium glass bowl, microwave butter with chopped chocolate until melted.
2. Whisk until smooth.
3. Whisk in milk and vanilla extract.
4. Beat in powdered sugar.
5. Add to piping bag and pipe onto cupcakes while ganache is still warm. 
6. Enjoy!!