Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 0.5 cup (45g) unsweetened natural cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 large egg, room temperature
  • 0.5 cup (120ml) full-fat buttermilk
  • 0.25 cup (60ml) vegetable oil
  • 2 tsp vanilla extract
  • 0.5 cup (120ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 0.5 cup (45g) cocoa powder (for frosting)
  • 3 tbsp heavy cream
  • 1 pinch fine salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, 0.5 cup cocoa powder, baking powder, baking soda, and 0.5 tsp salt until well combined.
  3. In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk by hand until just combined.
  4. Slowly pour the boiling water into the batter, whisking gently until the mixture is thin, smooth, and glossy. This 'blooms' the cocoa for deeper flavor.
  5. Divide the batter into the prepared liners, filling each only 2/3 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  6. While cupcakes cool, prepare the frosting: Beat softened butter until pale and airy. Gradually add powdered sugar and 0.5 cup cocoa powder. Add heavy cream and a pinch of salt, beating on high for 2 minutes until light and fluffy.
  7. Frost the completely cooled cupcakes with the chocolate buttercream.