Cupcake Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line the cupcake pan with paper cupcake liners.
3. Add the flour, cocoa powder, baking powder, baking soda, and salt to a large bowl then stir to combine them.
4. Add the sugar and brown sugar to the bowl the flour mixture is in and stir until everything is combined.
5. Add the oil, buttermilk, egg, and vanilla extract to the bowl.
6. Use a mixer, first on stir, then on a medium speed to combine the wet and dry ingredients.
7. Once the batter is ready, fill each cupcake liner 3/4 of the way full with the batter.
8. Bake the cupcakes for 21 minutes or until a toothpick inserted in the center comes out clean.
9. Once they are done, remove the cupcakes from the oven.
10. Remove the cupcakes from the pan and set them on a wire rack to cool.

1. Combine the butter and flour sugar in a large bowl.
2. Cream the ingredients together.
3. Add the cocoa powder, vanilla extract and whipping cream to the bowl.
4. Beat the mixture on a medium speed until stiff peaks form.
5. Scoop the frosting into a piping bag fitted with a star tip and set it aside.

1. Place the semi sweet chocolate chips into a heatproof glass bowl.
2. Pour the heavy whipping cream into a small saucepan.
3. Heat the heavy whipping cream over medium heat making sure to stir it so it does not burn.
4. As soon as the whipping cream starts to simmer pour it over the chocolate chips and allow it to sit for 1 minute
5. Whisk the chocolate chips and heavy whipping cream until they are smooth.
6. Pour the ganache into a squeeze bottle and set it aside.

1. Once the cupcakes are completely cooled, frost them with the chocolate frosting. 
2. Pipe on the chocolate ganache.
3. Unwrap the Lindt chocolate truffle and place it in the middle of the chocolate ganache.
4. Break off pieces of the caramel bar and place them behind the Lindt chocolate truffle.
5. Sprinkle the chocolate shavings all over the cupcake.
6. Serve.