Line your muffin tins with cupcake papers. This recipe makes roughly 2 dozen cupcakes.
In a small bowl, sift together the flour and baking soda and set aside.
Melting the chocolate. You'll need some double boiler action to do this. But, if like me, you have no double boiler, one can be created very easily. Find a small pot and a small heat resistent bowl that will nest easily into the pot.
Fill the pot with just enough water so that when the bowl is nesting in the pot, the water doesn't splash out. Put the water on to boil. Put the 6 ounces of unsweetened chocolate into the bowl.
Once the water is boiling, put the bowl of chocolate in the pot to melt the chocolate. Turn down the heat on the water so it's just simmering (if you leave it on a full boil, hot water will go everywhere).
Stir the chocolate until it's totally melted. Set the bowl of melted chocolate aside to cool to room temperature.
In a large bowl, cream the butter until smooth.
Add the granulated sugar.
Add the brown sugar and beat until fluffy.
Add the eggs 2 at a time, beating well after each addition.
Add the chocolate, mixing until well blended.
Add the sifted flour/baking soda mixture in small doses, alternating with the buttermilk and vanilla.
Mix until batter is well blended and smooth. When done your batter should look like this:.
Spoon the batter into the cupcake liners, filling until roughly 3/4 full (I kind of overfilled a few of mine by accident).
Bake for 20-25 minutes, checking periodically to make sure they don't burn. The cupcakes are done when a toothpick inserted in the center comes out clean.
Remove the cupcakes from the tins to cool. Once all the cupcakes are cool, it's time for the best part, the frosting!