Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
Sift together the flour, cocoa powder, and baking soda into a large mixing bowl. This ensures an even distribution and a smooth batter.
In a separate bowl, beat the softened butter and sugar with an electric mixer on medium speed until the mixture is light, fluffy, and slightly paler in color, about 2-3 minutes. You’ll hear it becoming creamy and see it expand slightly.
Add the eggs one at a time, beating well after each addition, until the mixture is smooth and glossy. The batter may look a bit curdled, but that’s okay.
Stir in the vanilla extract, followed by the buttermilk, mixing until just combined. The batter will look slightly thin but creamy.
Gradually add the sifted dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until just combined. Avoid overmixing to keep the cupcakes tender.
Divide the batter evenly among the paper liners, filling each about two-thirds full. You can use an ice cream scoop for even portions.
Bake the cupcakes in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter.
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. The cupcakes should feel firm but still tender to the touch.
Once cooled, frost the cupcakes with your favorite rich cream cheese or dark chocolate ganache. This completes their decadent, striking look and taste.
