Step 1

Preheat the oven to 325 degrees and line a muffin tin with cupcake liners. If you don’t have a 24-cavity tin, you can bake in batches.

Step 2

In a large mixing bowl, sift the flour then add all dry ingredients into same bowl; sugar, cocoa powder, black cocoa, baking soda, baking powder, and salt. Mix everything until combined.

Step 3

Add in eggs, buttermilk, coffee, oil, and extract. Again, mix until everything is well incorporated. The batter should be runny.

Step 4

Fill each cupcake liner about 2/3 of the way full.

Step 5

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 6

Once cupcakes are done, let cupcakes cool completely before frosting.

Step 7

To make the chocolate buttercream you can either use a hand mixer or a stand mixer. Beat butter until fluffy then add in cocoa powder and vanilla extract. Be sure to beat all until well combined. Slowly add in powdered sugar, a cup at a time, alternating with the heavy cream.

Step 8

Transfer buttercream to a piping bag to pipe frosting or simply use an offset spatula to frost for a more rustic look.

Step 9

Decorate with sprinkles, if desired.

Step 10

Enjoy!