Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, 1/3 cup cocoa powder, baking soda, and salt until no large clumps remain.
  3. Add buttermilk, vegetable oil, egg, and 1 tsp vanilla extract to the dry ingredients. Whisk by hand until the batter is smooth and combined.
  4. Slowly pour in the hot coffee or boiling water and stir; the batter will be thin.
  5. Divide the batter evenly among the 12 liners, filling each about 2/3 full.
  6. Bake for 18-22 minutes. Use the toothpick test: insert a toothpick into the center; it should come out with a few moist crumbs attached.
  7. Remove from oven and allow cupcakes to cool completely on a wire rack.
  8. Whip softened unsalted butter until creamy, then gradually beat in powdered sugar and 1/2 cup cocoa powder.
  9. Add heavy cream, 1 tsp vanilla extract, and a pinch of salt, whipping until the frosting is light and fluffy.
  10. Pipe or spread the chocolate buttercream frosting onto the completely cooled cupcakes.