Chocolate Cupcakes

Instructions

1. Prepare the oven and pan
   Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Set aside while you prepare the batter.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined and free of lumps.
3. Prepare the wet ingredients
   In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed until lightened in color, about 2 minutes. Add the oil and vanilla extract, and beat until incorporated.
4. Combine wet and dry mixtures
   Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated after each addition, scraping down the sides of the bowl as needed.
5. Bake the cupcakes
   Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the frosting
   In a large bowl, beat the cream cheese and butter with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla extract. Beat on low speed until combined, then increase to high speed and beat until light and fluffy, about 2 minutes.
7. Frost the cupcakes
   Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting onto each cupcake in a swirling motion, starting from the outside edge and working toward the center. Alternatively, spread the frosting with an offset spatula.
8. Garnish and serve
   Optionally, garnish with chocolate sprinkles, chocolate shavings, or a dusting of cocoa powder. Serve immediately or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.