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Black Chocolate Cupcakes with Vanilla Cream Frosting

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sugar

  • ½ cup (100 g) brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup (180 ml) buttermilk
  • ½ cup (120 ml) hot coffee or hot water

    • For the Vanilla Cream Frosting

    • 1 cup (225 g) unsalted butter, softened
    • 4 cups (480 g) powdered sugar
    • 2 teaspoons vanilla extract
    • 2–3 tablespoons heavy cream
    • Pinch of salt

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