Preheat your oven to 175°C (350°F) and line your muffin tin with paper liners. This sets the stage for even baking and easy cleanup.
Sift together the flour, cocoa powder, baking soda, and salt into a large bowl. This ensures a smooth, lump-free batter with a deep chocolate flavor.
In a separate bowl, beat the butter and sugar with a mixer or whisk until the mixture is pale, fluffy, and fragrant—about 3-4 minutes. This creates a light base for the cupcakes.
Add eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until combined. The batter will look smooth and slightly glossy.
Alternate adding the buttermilk and dry ingredients to the creamed mixture, starting and ending with the dry. Mix until just combined—be careful not to overmix, as this keeps the cupcakes tender.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. You should see a rich dark batter with a velvety texture.
Bake for 18-20 minutes, or until the cupcakes have risen and a toothpick inserted into the center comes out clean. The tops should be slightly cracked and fragrant.
Allow the cupcakes to cool in the tin for about 10 minutes, then transfer them to a wire rack. This helps them set and prevents sogginess.
Once cooled, frost with your favorite rich cream cheese frosting or a dark chocolate ganache for an extra decadent finish. The deep cocoa flavor shines through every bite.
Enjoy these moist, dramatic cupcakes that look as mysterious as they taste, perfect for special occasions or a quiet evening treat.
