Measure the ingredients.
Preheat the oven to 180°C. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners (this recipe makes about 14 cupcakes). Set aside.
Sift the flour, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
Measure all the other ingredients.
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
Pour half of the wet ingredients into the dry ingredients. Add half of the buttermilk. Gently whisk for a few seconds. Stir until just combined; do not overmix. The batter will be thin. Repeat the process with the remaining ingredients & buttermilk.
Pour or spoon the batter into the liners. Pour only halfway through to avoid spilling over the sides or sinking.
Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the frosting, heat the cream, till it's first boil and pour it into the bowl of Cadbury Choco Melts. Cover and leave it for 15 minutes in the refridgerator.
Take it out, and whisk for 5 minutes, until the ganache becomes light and fluffy.
Transfer into a piping bag. Frost the cupcakes, once they are cooled down.
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