Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners, ready for your batter.
Sift together the flour, cocoa powder, and salt into a large bowl. This ensures a smooth, clump-free batter and enhances the velvety texture.
In a separate bowl, cream the softened butter and sugar using a hand or stand mixer until the mixture is light, fluffy, and fragrant—about 3 minutes. You'll notice the color lighten slightly and the texture become airy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture will become smooth and slightly thickened, with a rich aroma filling the kitchen.
Stir in the vanilla extract, which will deepen the aroma and flavor of the batter.
Alternately fold the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry. Mix gently until just combined—the batter will be smooth and glossy, with a deep cocoa color.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. You should see a slightly domed top forming as you fill.
Bake for 20-22 minutes, until the tops are set with a slight crack and a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely; the aroma of rich cocoa will fill your kitchen.
Once cooled, enjoy these dark, decadent cupcakes on their own or with your favorite frosting for an extra touch of indulgence.
