For the Cupcakes

1. Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin tin with liners.
2. In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.
3. Pour properly measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cupcakes.
4. Divide the batter between the 12 muffin liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be about 3/4 full.
5. Bake the cupcakes for 18-22 minutes or until the tops of the cupcakes look slightly shiny, the centers look set, and a toothpick inserted into the center of the cupcake comes out with moist crumbs. Allow the cupcakes to fully cool before decorating.

For the Fudge Frosting

1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter until smooth. This should be about 2 minutes of mixing.
2. Slowly, add powdered sugar and dark cocoa powder into the butter. Beat on low speed, adding the powdered sugar and cocoa powder in small increments to avoid spilling.
3. Pour heavy cream into the frosting and beat on high speed for at least 3 minutes. This creates a light, velvety frosting. Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure the frosting is even throughout.
4. If desired, transfer the frosting to a piping bag fitted with your desired tip or a zippable plastic bag with the corner snipped off for greater control when frosting.

For the Ganache

1. Pour your chocolate chips into a glass bowl.
2. In a small saucepan, heat heavy cream over medium heat until the mixture just starts to bubble in the center.
3. Pour the heavy cream on top of the chocolate chips. Immediately, use a spoon to push the chocolate chips below the heavy cream to ensure all parts of the chocolate are touched by the hot cream.
4. Allow the chocolate chips and hot cream to sit for about 2 minutes.
5. Using a spoon, start mixing by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
6. Do not let the ganache sit for longer than 10 minutes.

For Decoration

1. Use a knife to cut out a portion of the center of each cupcake or use a spoon to dig and create a well in the center of each cupcake.
2. Add about 1/2 tablespoon-1 tablespoon of chocolate ganache to the center of each cupcake.
3. Frost each cupcake as desired.
4. Immediately, top the cupcakes with additional ganache before topping with mini chocolate chips.
5. Store the cupcakes tightly covered or in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.