Ingredients:

  • 185g all-purpose flour
  • 200g granulated sugar
  • 90g unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 large egg
  • 120ml full-fat buttermilk
  • 60ml vegetable oil
  • 2 tsp pure vanilla extract
  • 120ml boiling water
  • 225g unsalted butter, softened
  • 360g powdered sugar
  • 3 tbsp heavy cream

Instructions:

  1. Preheat your oven to 180°C (350°F) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and sea salt.
  3. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until well combined.
  4. Carefully pour the boiling water into the batter. Whisk gently until the mixture is smooth and the cocoa is 'bloomed'. The batter will be thin.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Transfer to a wire rack to cool completely.
  7. Prepare the buttercream by beating the softened butter until creamy. Gradually add powdered sugar, and heavy cream. Beat on high until the frosting is stiff but spreadable.
  8. Pipe or spread the chocolate buttercream onto the cooled cupcakes.