Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (80ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or milk mixed with 1/2 tablespoon vinegar)
  • 1 teaspoon white vinegar
  • 1 cup (240ml) boiling water
  • 1/2 cup (115g) unsalted butter, softened
  • 2/3 cup (85g) unsweetened cocoa powder
  • 3 cups (360g) powdered sugar
  • 1/3 cup (80ml) milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together oil, egg, vanilla, buttermilk, and vinegar until smooth.
  4. Pour the wet ingredients into the dry mixture. Mix until combined, then gradually add boiling water. Stir until smooth.
  5. Divide batter evenly into prepared liners. Bake for 18-20 minutes until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
  6. Beat softened butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk, until desired consistency is reached. Mix in vanilla.
  7. Once cupcakes are cool, use a piping bag or knife to frost the tops generously.