Preheat the oven to 350°F. Line a 6 cup muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a separate bowl, whisk the oil and sugars together until well combined. Add the egg and mix well. Add the vanilla.
Stir in the dry ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Stir only until combined. Do not over mix.
Scoop or pour the batter into the prepared muffin tins, filling ⅔ full.
Bake for 18-20 minutes or until the cupcakes have risen and a toothpick inserted in the center comes out clean or with a few crumbs remaining.
Remove from the oven and cool completely before frosting.
For Dark Chocolate Frosting
In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese on medium high speed for 1 minute. Scrape down the sides of the bowl.
Add the butter and mix until smooth and creamy, about 1 minute.
Sift in the confectioners sugar and Rodelle Gourmet Baking Cocoa, mixing on low speed until incorporated. Add the heavy cream and mix until combined well.
Increase the speed to medium and beat the frosting for 1 to 2 minutes until light and fluffy.
Transfer the frosting to a large piping bag fitted with a large star tip. Pipe swirls of frosting onto the cooled cupcakes. If frosting is too warm and begins to soften, place it in the refrigerator for 10 minutes to firm up.
Store cupcakes tightly covered in the refrigerator. Bring to room temperature before serving.
