Preheat the oven to 160C/325F/Gas Mark 4.
Preheat oven to 160 ° C/325F/Gas Mark 4. Line a cupcake baking tray with cupcake baking papers.
In a small bowl, whisk the cocoa powder with a little boiling water and set aside.
In a second bowl, cream the butter and sugar until creamy and pale. Add the egg and vanilla extract. Stir to combine. Sift in the flour, cornflour and breadsoda .
Add then the buttermilk and cocoa mixture.
Divide the batter between the cupcake cases and bake in a preheated oven for 20-25 minutes , until a skewer comes out clean when inserted in the center of a cupcake. Remove from the tray and leave to cool on a rack .
Meanwhile, prepare the topping.
Melt the dark and milk chocolate with the butter in a bowl over simmering water. Stir occasionally. Remove from heat when the consistency is smooth, stir a little. The ganache should thicken slightly.
Separate the mixture in 2 bowls.
Add 100ml of cream to one of the bowl, stir to combine and leave to cool.
Drizzle the cooled cupcakes with the chocolate and butter ganache and leave to set for 20 minutes.
When the chocolate and cream mixture is cooled but still runny, whisk until thickened and should resemble a whipped chocolate cream texture. Place in a piping bag fittied with a star nozzle and pipe on top of the first chocolate toping.
Leave to set for a few or eat it straight away!
