These fudgy cupcakes are low in fat and are enhanced with whole wheat flour.
Preheat oven to 350°F. Line 12 muffin cups with paper baking liners or coat with cooking spray.
In medium bowl, combine both flours, baking powder, baking soda and salt. Sift in cocoa and whisk to blend. In 2-cup measure, combine buttermilk, oil and vanilla. Set aside.
In large mixing bowl, combine eggs and both sugars. Beat with electric mixer at high speed until pale and thickened, 3 to 5 minutes. With rubber spatula, alternately fold in flour mixture and buttermilk mixture, making 3 additions flour mixture and 2 additions buttermilk mixture. Spoon batter into prepared muffin cups. (Cups will be quite full.)
Bake cupcakes until tops spring back when touched lightly, 20 minutes. Loosen edges and turn cupcakes onto rack. Cool completely.
Meanwhile, make frosting: In medium bowl, combine cocoa, chocolate chips and corn syrup. Add 1/4 cup boiling water and stir until chocolate has melted and mixture is smooth. Stir in vanilla. Cover with plastic wrap and refrigerate until chilled, at least 1 hour.
Using an electric mixer, gradually beat confectioners’ sugar into cocoa mixture. Beat slowly at first then gradually increase speed until frosting is smooth and creamy.
Spread frosting over tops of cupcakes. Let stand until frosting has set, about 30 minutes before storing.
Bake sale tip: To make spotted cupcakes, ice them with your favorite vanilla frosting then use our chocolate frosting to make the spots.