Ingredients:

  • 188g (1 ½ cups) all-purpose flour
  • 200g (1 cup) granulated sugar
  • 45g (½ cup) natural cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 large egg, room temperature
  • 120ml (½ cup) full-fat buttermilk
  • 60ml (¼ cup) vegetable or canola oil
  • 1 tbsp vanilla extract
  • 120ml (½ cup) boiling water or hot coffee
  • 225g (1 cup) unsalted butter, softened but cool
  • 360g (3 cups) powdered sugar, sifted
  • 45g (½ cup) Dutch-process cocoa powder
  • 45ml (3 tbsp) heavy cream
  • ¼ tsp salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup and a 6-cup muffin tin with paper liners.
  2. In a large mixing bowl, sift and whisk together the all-purpose flour, granulated sugar, natural cocoa powder, baking soda, baking powder, and salt until no clumps remain.
  3. Add the egg, buttermilk, oil, and vanilla extract to the dry ingredients. Whisk by hand until the mixture forms a thick, smooth paste.
  4. Carefully pour the boiling water or hot coffee into the batter. Whisk gently until the liquid is fully incorporated and the batter is thin and glossy.
  5. Divide the batter evenly among 16 liners, filling each about two-thirds full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the frosting by whipping the softened butter for 5 minutes with an electric mixer until pale and aerated. Gradually add sifted powdered sugar, Dutch-process cocoa, heavy cream, and salt. Beat on medium high until silky.
  8. Pipe or spread the chocolate buttercream onto the completely cooled cupcakes.