Combine 1/2 cup of vegetable oil, 2 large eggs, 1/2 cup of buttermilk and 2 teaspoons of vanilla extract in a large bowl

Add 1/2 cup of granulated sugar and 1/2 cup of dark brown sugar and whisk vigorously until the sugars are fully incorporated

Add 1/3 cup of unsweetened cocoa powder and 1 teaspoon of espresso powder and mix to combine

Add 1 cup of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until just combined

Fill greased or lined cupcake tins half way with batter

Bake for 14-16 minutes or until a toothpick will come out of the center of a cupcake clean

Transfer the baked cupcakes onto a cooling rack to cool fully before frosting

Cream the butter in a large bowl with an electric hand mixer or by using a stand mixer for 60-90 seconds

Add 2 teaspoons of vanilla extract, 1/3 cup of unsweetened cocoa powder and 2 tablespoons of heavy cream

Cream until smooth and fully incorporated

Add the confectioners sugar, a little at a time, until it has all been fully incorporated

Whip until creamy and fluffy, adding additional heavy cream to thin, if necessary

Transfer into a pastry bag or gallon plastic bag for piping

Pipe a generous amount of chocolate buttercream frosting onto fully cooled cupcakes and sprinkle with chocolate sprinkles

Chocolate Buttermilk Cupcakes