Heavenly Chocolate Cupcakes

I've always found it hard to get a really chocolaty flavor without the sponge or icing tasting a bit soggy, so again I've been trawling the internet looking for a really good recipe to adapt. And now I think I've managed it! I've done two different types of icing; chocolate ganache and chocolate buttercream and all done with real chocolate and no coca powder.

The Sponge: (makes 18)

115g dark chocolate, 70% cocoa (it gives a really good quality flavor)
85g unsalted butter, I use Lurpack which has been slightly softened
175g soft brown sugar
2 large eggs, separated into yolk and whites
185g plain flour
3/4tsp baking powder
3/4tsp baking soda
250ml semi-skimmed milk

Step 1.
Pre-heat the oven to 170 degrees, my oven is really hot so be careful! And line the muffin tins with paper cases.

Step 2.
Melt the chocolate (be careful not to burn it if you're melting it in the microwave) and leave to cool slightly. While the chocolate is cooling beat the sugar and butter together in an electric mixer, slowly add the egg yolks (that have been beaten together before adding). Then once the batter is creamy add the chocolate and beat further, until all the ingredients are well mixed.

Step 3.
In a separate bowl mix the flour, bicarbonate of soda and baking powder together. Slowly pour in the milk to the chocolate batter alternating with the flour mixture.

Step 4.
In a different bowl whisk the egg whites until they form white peaks, then fold this into the batter. Do not use an electric mixer for this because you will take out all the air from the batter.

Step 5.
Then fill the paper cases with the batter until about 2/3rds full and bake in the oven for about 15-20 minutes.

Chocolate Ganache.
150g milk chocolate
150ml double cream
1/2 tsp unsalted butter

Step 1.
Heat the double cream and butter in a saucepan over a really low heat (do not let the cream boil up). When the butter is melted remove from the heat and add chunks of the chocolate, stir until all the chocolate has melted. If the chocolate does not completely melt then put it back on the heat for a bit.

Step 2.
Then leave the covered mixture to cool and set slightly, either in the fridge (if short on time) or on the side. Spoon the mixture onto the cupcakes for a really nice finish.

Chocolate Buttercream.
350g dark chocolate, 70% coca
225g unsalted butter (Lurpack and softened)
250g icing sugar

Step 1.
Melt the chocolate and leave to cool slightly.

Step 2.
Mix the icing sugar and butter together until light and creamy in an electric mixer, then pour in the chocolate. Beat until thick and creamy.