Chocolate Cupcakes Without a Mixer

To make the frosting: In a heatproof bowl, add the chocolate and cream. Using a double boiler, melt, while stirring, until combined. Remove from heat. Alternatively, you can microwave in 30 second intervals, stirring between each one to prevent burning, until the chocolate and cream are completely combined.
Cover the bowl with plastic wrap and place in the fridge for at least 2 hours or overnight.
Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
To make the batter: In a large mixing bowl, add the olive oil, heavy whipping cream, eggs, cane sugar, and vanilla extract, and whisk to combine.
Add the cake flour, cocoa, baking powder, and fine sea salt in that order. Fold together with a spatula until you have a smooth batter.
Fill cupcake liners three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
Remove the frosting from the fridge and give it a stir with a spatula to mix it up. Using a butter knife, add frosting on top of each cupcake. Top with desired toppings.
Store in an airtight container in the fridge for up to 3 days.