Preheat oven to 350°F (180°C). Grease a muffin tray or line a cupcake tin with 12 cupcake liners.
In a large mixing bowl, combine all ingredients and mix until smooth and well blended.
Equally fill each liner with batter, using an ice cream scoop for precision. Bake for 15-17 minutes or until a toothpick inserted comes out clean.
Let the unfrosted cupcakes cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
In a microwave-safe bowl, combine 2/3 cup cream, 2 tbsp butter, and 1 cup semi-sweet chocolate chips. Microwave for 1-2 minutes and stir until melted. Let cool for 20 minutes, then pipe or spread onto the cupcakes for a glossy, indulgent finish.
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