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1 cup (130g) all-purpose flour 1 cup (207g) sugar 6 tbsp (43g) unsweetened cocoa powder* 1 tsp baking soda 1/2 tsp salt 1 large egg 1/2 cup (120ml) buttermilk 1/2 cup (120ml) vegetable oil 3/4 tsp vanilla 1/2 cup (120ml) hot water* CHOCOLATE FROSTING 1 1/4 cups (280g) unsalted butter, room temperature 12 oz semi-sweet chocolate chips, melted 3 tbsp (22g) Hershey’s dark cocoa powder 5 cups (575g) powdered sugar Pinch of salt 4–5 tbsp (60-75ml) heavy whipping cream INSTRUCTIONS 1. preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. 2. Add the dry ingredients to a large bowl and whisk them together. Set aside. 3. Combine the egg, buttermilk, vegetable oil, and vanilla in another medium-sized bowl. 4. Add the wet ingredients to the dry ingredients and mix until well combined. 5. Add the water to the batter and mix until well combined. The batter will be thin. 6. Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. 7. Remove the cupcakes from the oven and allow them to cool for 2 minutes, then remove to a cooling rack to finish cooling. 8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 9. Add the melted chocolate and mix until well combined. 10. Add the cocoa powder and mix until well combined. 11. Add about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined. 12. Add remaining powdered sugar and salt and mix until smooth. 13. Add remaining heavy cream as needed to get the right consistency of frosting.