1/2 cup granulated sugar
3/4 cup butter, softened
3 large eggs
1 tsp vanilla extract
3/4 cup all purpose flour
2 tbsp whole-wheat flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
12-oz semisweet baking chocolate, melted
1 pkg (12-oz) semisweet chocolate mini chips
Preheat oven to 350 degrees.
Line 24 muffin cups with paper baking liners; set aside.
Cream the butter and sugar together in a large mixer bowl until fluffy. Add the eggs and vanilla extract, beating until well blended.
Combine the flours, baking soda, and salt together in a small bowl.
Alternately add the flour mixture, buttermilk, and melted chocolate to the butter-sugar mixture. Beat mixtures until well blended. Stir in the mini chocolate chips.
Spoon batter into the lined muffin cups filling each about 2/3 full. Bake at 350 degrees for 18-22 minutes or until a wooden toothpick inserted in the centers comes out with a few crumbs clinging to it.
Cool cupcakes in the pans for 10 minutes. Remove to wire racks to cool completely.
Frost with your favorite fudge or vanilla frosting and garnish with more mini chocolate chips, etc, if desired.