Place the chocolate in a clean, dry mixing bowl (preferably metal or glass).

Heat the heavy cream just until first bubbles. Remove from the heat and pour on top of the chocolate. Let it sit for 2 minutes. Then, mix until a homogenous consistency.

Cover with plastic wrap so it touches the ganache and let it come to room temperature, then place into the fridge to stabilize for 4 hours or overnight until chilled and peanut butter consistency.

When the cupcakes are cooled down, whip the ganache with a hand mixer or a stand mixer until it becomes fluffy and lighter in color (around 30 sec). It should keep the shape on a spatula but still be very pliable and soft. Use a piping bag and your favorite piping tip to decorate the cupcakes.

Preheat the oven to 345F (175C) and line the muffin pan with parchment paper liners.

Into the large mixing bowl, sieve the flour, cocoa powder, baking powder, soda, and salt. Mix and set aside.

Melt the chocolate and butter in a microwave, mix with vegetable oil and milk and set aside.

In a stand mixer fitted with a whisk attachment (or you can use a hand mixer and a large mixing bowl), beat the eggs and sugar for 5 minutes or until tripled in size and pale yellow.

Then, add the dry mixture in three parts and the milk mixture in two parts, starting and ending with the dry one. Mix on low in the stand mixer fitted a paddle attachment, or do it by hand using a rubber spatula until no dry ingredients are left and the batter is smooth and shiny.

Fill the cupcake liners ⅔ full and bake for around 20 minutes or until the toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and let it cool down completely.

Decorate with the freshly whipped ganache frosting and serve!