Ingredients:
- 190g all-purpose flour
- 200g granulated sugar
- 30g unsweetened cocoa powder
- 5g baking soda
- 3g baking powder
- 3g salt
- 50g large egg
- 120ml buttermilk
- 80ml vegetable oil
- 5ml vanilla extract
- 120ml hot coffee or boiling water
- 225g unsalted butter
- 420g powdered sugar
- 45g unsweetened cocoa powder
- 45ml heavy cream
- 5ml vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line your muffin tins.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt together to eliminate lumps.
- Whisk in the egg, buttermilk, oil, and vanilla until combined.
- Slowly pour in the hot coffee or boiling water, stirring gently until the batter is thin and glossy.
- Divide the batter evenly among the liners, filling them about ⅔ full.
- Bake for 20–22 minutes, using the toothpick test to check for doneness.
- Beat the softened butter for the frosting until pale and fluffy.
- Gradually add powdered sugar and cocoa powder, increasing speed to whip until airy.
- Stream in heavy cream and vanilla, then whip on high for 2 minutes.