• Preheat oven to 350F°F. Line two muffin trays with 14 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, using an electric hand mixer with beaters attached, beat together the sugars, oil, vanilla extract, and buttermilk for 2 minutes until well combined and the sugars are 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 ⅔ of the way full
• Bake in the preheated oven for 18 to 22 minutes. A toothpick inserted in the center of the cupcake should come out clean.

Double Chocolate Frosting

• While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, using an electric hand mixer with beaters attached, cream 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 the 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. Makes 14.