Ingredients:

  • 185g all-purpose flour
  • 200g granulated sugar
  • 45g Dutch-processed unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 large egg, room temperature
  • 120ml full-fat buttermilk
  • 60ml neutral oil (canola or grapeseed)
  • 2 tsp pure vanilla extract
  • 120ml hot coffee or boiling water
  • 225g unsalted butter, softened
  • 360g powdered sugar, sifted
  • 45g cocoa powder (for frosting)
  • 3 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, 45g cocoa powder, baking powder, baking soda, and sea salt to ensure no clumps remain.
  3. In a separate bowl, whisk the egg, buttermilk, oil, and vanilla extract until the mixture is fully emulsified and smooth.
  4. Slowly pour the wet ingredients into the dry ingredients, whisking gently until just combined.
  5. Slowly add the hot coffee or boiling water to the batter, whisking by hand. This will 'bloom' the cocoa. The batter will be thin.
  6. Divide the batter into the prepared liners, filling each about two-thirds full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cupcakes completely on a wire rack before frosting.
  8. To make the buttercream: Cream the softened butter until smooth. Gradually add the sifted powdered sugar and 45g cocoa powder. Mix in the heavy cream and a pinch of salt, beating until the frosting is velvety and light.