Ingredients.

For the Cupcakes:

• 1 cup (125g) all-purpose flour

• ½ cup (45g) unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 2 large eggs, room temperature

• ¾ cup (150g) granulated sugar

• ½ cup (100g) brown sugar, packed

• ⅓ cup (80ml) vegetable oil

• 2 teaspoons pure vanilla extract

• ½ cup (120ml) buttermilk, room temperature

• ½ cup (120ml) hot water or freshly brewed hot coffee (for deeper chocolate flavor)
  
  

For the Chocolate Frosting:

• 1 cup (230g) unsalted butter, softened

• 3 ½ cups (440g) confectioners’ sugar, sifted

• ½ cup (45g) unsweetened cocoa powder

• 3–4 tablespoons heavy cream or milk

• 2 teaspoons pure vanilla extract

• Pinch of salt
  
  

Instructions

1. Prepare the Oven and Pan

• Preheat your oven to 350°F (175°C).

• Line a 12-cup muffin pan with cupcake liners and set aside.
  
  

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

• Set aside.
  
  

3. Combine Wet Ingredients

• In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined.
  
  

4. Add Buttermilk and Dry Mixture

• Gradually add the dry ingredients to the wet mixture.

• Pour in the buttermilk and mix until the batter is smooth and no flour streaks remain.
  
  

5. Add Hot Water or Coffee

• Slowly add hot water or coffee to the batter and mix gently until incorporated.

• The batter will be thin — that’s what keeps the cupcakes moist and rich.
  
  

6. Fill and Bake

• Divide the batter evenly into the liners, filling each about two-thirds full.

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

• Remove from the oven and cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  
  

7. Make the Chocolate Frosting

• Beat butter on high speed for 2 minutes, until creamy and pale.

• Add confectioners’ sugar, cocoa powder, and salt, mixing on low speed until combined.

• Add vanilla extract and cream, then beat on high for 3–4 minutes until fluffy and spreadable.

• If too thick, add a bit more cream; if too thin, add more sugar.
  
  

8. Frost and Serve

• Once cupcakes are completely cooled, pipe or spread the frosting on top.

• Decorate with chocolate shavings, sprinkles, or a drizzle of melted chocolate if desired.
  
  

Tips for Perfect Chocolate Cupcakes

• Use hot coffee instead of water for a richer flavor.

• Don’t overmix the batter after adding dry ingredients — this keeps cupcakes light.

• Always let cupcakes cool completely before frosting.

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.