Chocolate Pumpkin Cupcakes

For Cupcakes:
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

For Ganache:
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.

For Ganache:
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.

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