Preheat an oven to 350 degrees F (180C) or 320 FC (160C) for a convection oven. Prepare cupcake pans with cupcake liners.

Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds.

Fill cupcake liners evenly - I like to use a large cookie scoop for this part. Liners should be about 2/3 full.

Bake for 19-25 min or until a toothpick inserted comes out clean. Allow to cool for 10-15 minutes on a wire cooling rack before removing from pans, and cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your filling and frostings!)

Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you use the back end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you! Transfer ganache into cored cupcakes with a piping bag or spoon.

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with 2-4 tablespoons of milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.

Divide frosting in half, transferring half to a separate bowl. Add cocoa powder, activated charcoal, and black gel color until desired black color is reached, adding more milk as needed to maintain a pipeable consistency.

Pipe in large swirls onto your cupcakes (or however you feel like icing them). Decorate the top of each frosting swirl with a Harry Potter-themed cupcake topper. Done and done! Enjoy!