Instructions

• Preheat the oven to 350°F/180°C (160°C fan). Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl whisk together the dry cupcake ingredients: 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon espresso powder, 3/4 cup (90 g) all-purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
• In a separate large bowl whisk the wet ingredients until combined: 2 large room-temperature eggs, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar, vegetable oil (80 ml), 1 teaspoon pure vanilla extract, and 1/2 cup (120 ml) whole milk.
• Pour the dry ingredients into the wet ingredients and gently fold with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix.
• Divide the batter among the prepared liners, filling each about 3/4 full.
• Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Remove from the oven.
• Transfer the cupcakes to a wire rack and let them cool completely before frosting.
• While the cupcakes cool, make the chocolate buttercream. In a large bowl using a hand mixer or a stand mixer fitted with the whisk or paddle attachment, beat 3/4 cup (185 g) softened unsalted butter at medium speed for 1 minute, until creamy.
• Reduce the mixer speed to low. Gradually add and mix in 2 1/2 cups (310 g) powdered sugar and 1/2 cup (50 g) unsweetened cocoa powder, along with 2–3 tablespoons (50 ml) heavy whipping cream (or half-and-half or milk), 1 1/2 teaspoons pure vanilla extract, and the salt listed for the frosting in the ingredient list. Scrape down the bowl as needed so everything incorporates evenly.
• Once the sugar is incorporated, increase the mixer speed to high and beat for about 3 minutes, until the frosting is light and fluffy.
• Check the frosting consistency. If it is too thick, add a little more cream and beat until spreadable; if it is too thin, add a little more powdered sugar and beat until it holds shape.
• Fit a piping bag with a Wilton 1M tip (or use a knife) and frost the cooled cupcakes. Decorate with chocolate sprinkles, if desired.