Step 1
Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
Step 2
Into a medium bowl sift together flour baking powder baking soda and salt; set aside.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment beat the eggs and sugar on medium speed for 1 minute.
Step 4
In a separate bowl mix together the vanilla oil and buttermilk.
Step 5
With the mixer on low speed add the flour mixture in 3 parts alternating with the liquids; beat until combined after each addition scraping down the sides of the bowl as needed.
Step 6
Divide the batter evenly between the cups so that each is two-thirds full. Bake rotating halfway until a toothpick inserted into the center of a cupcake comes out clean about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
Step 7
Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth about 5 minutes.
Step 8
In a separate bowl stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
Step 9
In the bowl of an electric mixer fitted with the paddle attachment beat the butter sugar and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed and then beat in the cocoa mixture.
Step 9
To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.