In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. If you have a flour sifter, sift the dry ingredients together.

In a separate mixing bowl, beat the oil, eggs, buttermilk, and vanilla extract for 1 minute. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Pour in the hot water and mix everything together. The batter will be very runny, but this is what makes the cupcakes super moist and tender.

Lightly spray the cupcake liners with non-stick cooking spray, then pour the batter evenly into each liner, filling them about 3/4 full. Bake for 18-22 minutes. To check for doneness, insert a toothpick or cake tester into the center of a cupcake. If it comes out clean, the cupcakes are done.

Allow the cupcakes to cool completely before frosting.

In a mixing bowl, cream together the butter, cocoa powder, powdered sugar, and heavy cream until light and fluffy. You may need to add more cream or milk depending on the desired consistency. Once the cupcakes have cooled and have been removed from the pans, top them with the frosting.

Finish by garnishing with chocolate shavings, chocolate chips, sprinkles, M&Ms, or any other toppings of your choice.

This is one baked good that actually gets even better the next day when stored properly!