Chocolate Frosted Cupcakes

Preheat oven to 350F.

Line two muffin trays with 15 cupcake liners. Set aside.

In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes until well combined and sugar appears dissolved.

Beat in the eggs, followed by the flour mixture.

Add the boiling water and carefully beat to combine.

Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.

Bake for 18-22 minutes until an inserted toothpick comes out clean.

While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.

Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.

Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.

Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.

Garnish each cupcake with chocolate sprinkles.