Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 2 tsp (10ml) clear vanilla extract
  • 1 cup (240ml) boiling water
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar
  • 1/2 cup (60g) unsweetened cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) clear vanilla extract
  • 1/4 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk
  • Brown food coloring (optional)

Instructions:

  1. Preheat oven to 350°F (175°C) and line your muffin tin with parchment liners.
  2. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no clumps remain.
  3. Add buttermilk, oil, eggs, and vanilla extract; beat on medium speed for 2 minutes.
  4. Stir in the boiling water by hand until combined.
  5. Fill liners 2/3 full and bake for 18 minutes or until a toothpick comes out clean. Cool completely.
  6. Cream the softened butter until pale and fluffy (about 3 minutes).
  7. Sift in the powdered sugar and cocoa powder, then add heavy cream and vanilla extract.
  8. Beat on low until combined, then on high for 1 minute. Stir in brown food coloring if using.
  9. Use an offset spatula to create a high mound of frosting in the center of each cupcake, then use the back of a spoon to push the sides inward into an oval football shape.
  10. Chill the frosted cupcakes for 15 minutes to set the buttercream.
  11. Mix 1/4 cup powdered sugar with 1 tbsp milk to create white icing. Pipe one long vertical line and 4-5 short horizontal lines for the laces.
  12. Let the cupcakes set for 10 minutes to lock in the design.