Classic Chocolate Cupcakes with Vanilla Buttercream

Preheat your oven to 350F (175C) and line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together 1 cup of all-purpose flour, 1/3 cup cocoa powder, 3/4 cup granulated sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

Add 1 large egg, 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients. Mix until well combined.

Carefully pour in 1/2 cup of boiling water and whisk until the batter is completely smooth. The batter will be quite thin.

Divide the batter evenly among the 12 muffin cups, filling each about halfway.

Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, use an electric mixer to beat 1/2 cup of softened unsalted butter on medium-high speed for about 3 minutes until pale and creamy.

Gradually add 2 cups of powdered sugar, about a half cup at a time, mixing on low speed until combined.

Add 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and a pinch of salt.

Increase the mixer speed to medium-high and beat for another 3 to 5 minutes until the frosting is light and fluffy.

Ensure the chocolate cupcakes are completely cooled before frosting.

Transfer the vanilla buttercream to a piping bag fitted with a star tip, or use an offset spatula to frost each cupcake.

Serve immediately or store in an airtight container.