1 1/2 cups sugar
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
6oz semisweet baking chocolate (I used better quality chocolate that was flavored with orange and spices – delicious!)
8oz heavy whipping cream
Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.
Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.
Line muffin pans with muffin cups and fill each cup with roughly 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.
Chop up chocolate into small pieces and place in large mixing bowl. Heat cream over medium high heat just until boiling; once boiling, pour slowly over chocolate pieces, and mix together for several minutes until glossy (using a whisk helps this). Cool until desired consistency is attained; dip cooled cupcakes into ganache. Let cool completely.