Ingredients (for the cake)

3½ cups all purpose flour

3 cups sugar

1 1/3 cup unsweetened cocoa powder

1 tbsp baking soda

1 tsp salt

3 cups buttermilk

12 oz butter

1 tsp vanilla

5 eggs

Ingredients (for the frosting)

6 tbsp unsalted butter, softened

2½ cups confectioners sugar, sifted

¾ cup unsweetened cocoa powder

1/3 cup milk

2 tsp vanilla

Method

This is a list of ingredients for the cupcakes.

To a bowl, add the sugar.

Then, add the butter.

Beat the sugar and butter till thick and fluffy.

Next, add the eggs.

Beat them with the butter and sugar mixture.

To the buttermilk, add the vanilla and set aside.

Sieve in the flour.

Then, add the baking soda.

Next, add the salt.

Add the cocoa powder and sieve in all the dry ingredients.

Finally, add the buttermilk and vanilla.

Gently, mix everything together and set aside.

Line a cupcake pan with liners.

Fill them up with the batter and bake in a pre heated oven at 180 degrees for 20 – 25 minutes or till done.

Let them cool down completely on a wire rack.

These are the ingredients for the chocolate buttercream frosting.

To a bowl, add the butter.

Beat the butter till fluffy.

Sieve in the cocoa powder.

Then, add the sugar.

And sieve it in.

Finally, add the milk.

Beat till you get a thick buttercream. It should be thick enough to pipe. If you have a thinner buttercream, add sugar, one tablespoon at a time, till you get the desired consistency.

Finally, add the vanilla.

And beat it for a final time.

Add the nozzle to the piping bag.

And fill it with the chocolate buttercream.

Pipe out the desired designs on to the cupcakes.

This is how they look like when done.

You can decorate them with sprinkles.

Or you can also decorate them with m&m’s or mini marshmallows.

These cupcakes will stay in an air tight container in the fridge for up to 5 days.