Chocolate Cupcakes with Vanilla Buttercream

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/2 cup hot coffee
• 1/3 cup neutral oil
• 1 egg
• 2 tsp vanilla extract
• 1 cup butter, softened
• 3 cups powdered sugar
• 3 tbsp cream

Instructions

1. 1

   Line a twelve-cup tin and heat the oven to 350°F.

2. 2

   Whisk the flour, cocoa, sugar, baking soda, and salt together, then add the buttermilk, oil, egg, and vanilla and whisk smooth.

3. 3

   Stream in the hot coffee last — the batter will look alarmingly thin, which is what keeps the crumb moist.

4. 4

   Fill the liners two-thirds full and bake eighteen to twenty minutes, until the tops spring back. Cool completely before frosting.

5. 5

   Beat the butter until pale, add the powdered sugar, cream, and a pinch of salt, and whip five minutes before piping onto the cupcakes.