Ingredients:

CUPCAKES
1/2 cup (42g) unsweetened natural cocoa powder*
3/4 cup (95g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1/3 cup (80ml) vegetable oil (melted coconut oil works too)
2 teaspoons vanilla extract
1/2 cup (120ml) buttermilk*
VANILLA FROSTING
1 cup (230g) unsalted butter, softened to room temperature
4-5 cups (480-600g) confectioners' sugar
1/4 cup (60ml) heavy cream*
2 teaspoons vanilla extract
salt, to taste
Directions:
Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners.
Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside
.
Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda,
baking powder, and salt together until thoroughly combined. Set aside. In a medi
um bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until com
pletely smooth. Pour half of the wet ingredients into the dry ingredients. Then
half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining w
et ingredients and buttermilk. Stir until *just* combined; do not overmix. The b
atter won't be very thick.
Pour/spoon the batter into the liners - fill only halfway to avoid spilling over
the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in
the center comes out clean. Allow to cool completely before frosting. Mini cupca
kes will take about 10 minutes, same oven temperature.
Make the frosting: With a handheld or stand mixer fitted with a paddle attachmen
t, beat the butter on medium speed until creamy - about 2 minutes. Add confectio
ners' sugar, cream, and vanilla extract with the mixer running on low. Increase
to high speed and beat for 3 full minutes. Add more powdered sugar if frosting i
s too thin or more cream if frosting is too thick. Add a pinch of salt if frosti
ng is too sweet.
Frost cooled cupcakes however you'd like. I used Wilton 1M piping tip. There may
be leftover frosting depending how much you use on each cupcake. Decorate with
sprinkles, if desired. Store cupcakes in an airtight container at room temperatu
re for up to 2 days and in the refrigerator up to 5.
For Swirled Frosting - if you wish to frost your chocolate cupcakes with swirled
frosting as pictured above, please see this cupcake recipe to obtain the correc
t amounts (and recipes) for the vanilla and chocolate frostings. Then, see this
post to learn how I swirled them.
Adapted from my Death by Chocolate Cupcakes
To Turn Into a Cake: Use a 9 inch cake pan. Fill only halfway
there will be extr
a batter to make some cupcakes. I am unsure of the exact bake time for the cake.

Around the 30 minute mark. 350F temperature.

*Do not use dutch processed cocoa. Dutch process is treated with an alkali to ne
utralize its acids and therefore will not react with the alkaline baking soda in
the batter. Natural unsweetened, which is an acidic ingredient, is paired with
the brown sugar (also acidic) in this specific cupcake recipe to react with baki
ng soda and maintain the proper balance of acid and alkaline as the cupcakes bak
e.
*Room temperature eggs are required for the cupcakes. To bring eggs to room temp
erature quickly, put them in a glass of warm water for 5-10 minutes.
*Buttermilk is required for this recipe. If you do not have buttermilk, make you
r own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir
and let sit for 5 minutes.
*For the frosting, heavy cream or half-and-half will give your frosting the crea
miest texture. You may use milk instead, keeping in mind the frosting won't be a
s creamy.