For the cupcakes: • 1 cup (125g) all-purpose flour • ½ cup (45g) cocoa powder • 1 cup (200g) sugar • 1 teaspoon baking powder • ½ teaspoon baking soda • ½ teaspoon salt • ½ cup (120ml) vegetable oil • ½ cup (120ml) buttermilk or milk • 2 large eggs • 1 teaspoon vanilla extract • ½ cup (120ml) hot water or coffee
For the buttercream frosting: • 1 cup (230g) unsalted butter, softened • 3 cups (375g) powdered sugar • 2 tablespoons heavy cream or milk • 1 teaspoon vanilla extract • A pinch of salt
For topping: • Chocolate syrup or melted chocolate • Cherries with stems (fresh or maraschino)
Instructions
Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a bowl, mix flour, cocoa powder, baking powder, baking soda, sugar, and salt. In another bowl, whisk eggs, oil, buttermilk, and vanilla until smooth. Pour the wet ingredients into the dry and mix until combined. Stir in the hot water or coffee (the batter will be thin — that’s fine).
Pour into cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, then mix in vanilla, cream, and a pinch of salt until smooth and fluffy.
Pipe the buttercream on each cupcake. Drizzle chocolate syrup over the top and place a cherry on each one.
