Fluffy Chocolate Cupcakes

Steps

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1. 1
   Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake papers.
   ▶ ≈0:06
2. 2
   In a large bowl, combine all-purpose flour, granulated sugar, baking soda, sifted cocoa powder, and salt. Whisk together until well combined with no visible streaks.
   ▶ ≈0:13
3. 3
   In a medium bowl, whisk together room-temperature egg, buttermilk, vegetable oil, and vanilla extract until smooth.
   ▶ ≈2:29
4. 4
   Pour the wet ingredients into the dry ingredients and stir gently until just combined, with no flour streaks remaining. Do not overmix, as this will result in a dense texture.
   ▶ ≈4:23
5. 5
   Divide the batter evenly among the 12 cupcake papers, filling each about three-quarters full.
   ▶ ≈5:19
6. 6
   Bake in the preheated oven at 350°F for 20 to 25 minutes, until the center springs back to the touch.
   ▶ ≈5:31
7. 7
   While cupcakes bake, whip room-temperature unsalted butter on medium-high speed for about 5 minutes until light and fluffy, resembling a white cloud.
   ▶ ≈5:44
8. 8
   Add sifted cocoa powder, sea salt, and vanilla extract to the butter. Mix on low speed until combined, then increase to medium speed and beat until completely mixed. Scrape the bowl down during mixing.
   ▶ ≈6:07
9. 9
   Gradually add powdered sugar, one cup at a time, mixing on low speed after each addition. Add approximately one tablespoon of heavy cream between each cup of powdered sugar. Continue until all sugar is incorporated and frosting is silky. Scrape the bowl and beat on medium-low for about a minute until fluffy.
   ▶ ≈7:56
10. 10
    Once cupcakes have cooled, transfer the chocolate frosting into a piping bag with your chosen tip and pipe onto the top of each cupcake.
    ▶ ≈9:06