Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting

Ingredients

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup (125 grams) all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3 tablespoons hot water
• 1 large egg, at room temperature
• pinch fine sea salt
• 1 cup (200 grams) sugar
• 1 cups (2 sticks) unsalted butter, softened
• 1/2 cup (60 grams) dark or dutch-processed cocoa powder (I used mostly Dutch processed, except 1 tablespoon black cocoa for color – do not use all black cocoa).
• 3 tablespoons hot brewed coffee (or use plain hot water)
• 1/3 cup vegetable oil or light olive oil
• 1 1/4 cups (150g) powdered sugar, sifted
• 1/2 cup (60g) dark or Dutch processed cocoa powder (I used 2 tablespoons black cocoa and Dutch-processed for the rest), sifted
• 1/4 cup full fat sour cream, at room temperature
• 5 ounces dark chocolate (60-70%), melted and cooled to lukewarm