Ingredients:

  • 3/4 cup (94g) all-purpose flour, spooned and leveled
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 1 teaspoon espresso powder or instant espresso
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups (360g) confectioners' sugar
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 1/4 cup (60ml) milk or cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Sprinkles, for decorating

Instructions:

  1. Preheat oven to 350°F (177°C). Line muffin pan(s) with cupcake liners.
  2. Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In a separate bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk, beginning and ending with the wet ingredients. Mix until just combined – do NOT overmix.
  5. Fill cupcake liners halfway.
  6. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow cupcakes to cool completely in the pan before frosting.
  8. Beat butter until smooth and creamy. Gradually add confectioners' sugar and cocoa powder, alternating with milk or cream, until a smooth frosting forms. Stir in vanilla and salt.
  9. Frost cooled cupcakes with buttercream using an icing knife or piping bag and tip. Decorate with sprinkles.
  10. Enjoy!