1. Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray.

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

3. In a large jug, whisk the eggs, oil, buttermilk, vanilla, vinegar and sugar until smooth.

4. Pour the wet mixture into the flour, stirring until it is just about smooth – don’t overmix.

5. Fill the cupcake liners halfway and bake for 18–20 minutes. A toothpick inserted should come out clean.

6. Cool cupcakes in the tray for 15 minutes, then move to a wire rack.

7. In a stand mixer, beat butter and confectioners’ sugar on low speed until combined.

8. Increase speed to medium-high and beat for 2 minutes until thick.

9. Add vanilla, salt, and cocoa powder. Mix slowly at first, then beat for another 2 minutes.

10. Turn the mixer to low and pour in heavy cream. Beat until creamy and spreadable.

11. Pipe or spread frosting on cooled cupcakes and decorate as desired.