Directions

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  1. Preheat the oven to 180C.
  2. Prepare your cupcake pans with liners.
  3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt. Set aside.
  4. In a separate bowl, add the eggs, oil, sugars, and vanilla. Beat on medium-high speed until combined. 
  5. Add half the buttermilk and mix for 30 seconds.
  6. Add half the dry ingredients and mix slowly (so that the flour mix doesn’t fly everywhere) until just combined.
  7. Repeat steps 5 and 6. Do not overbeat. The batter will be thin.
  8. Pour the batter into the cupcake liners to fill halfway.
  9. Bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean.
  10. Take out of the oven and allow to cool completely in the pan.
  11. Prepare the strawberry buttercream. Recipe can be found here.
  12. Pipe the buttercream on the cupcakes. Refrigerate until ready to serve.