Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
Sift together the flour, cocoa powder, and a pinch of salt into a large mixing bowl to ensure a smooth, lump-free batter.
In a separate bowl, beat the softened butter and sugar with an electric mixer until the mixture becomes light, fluffy, and fragrant, about 3 minutes.
Add eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
Stir in the vanilla extract, allowing the aroma to blend into the batter.
Alternately add the dry sifted ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, mixing gently after each addition until just combined.
Divide the batter evenly among the paper-lined muffin cups, filling each about two-thirds full to allow room for rising.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are slightly domed.
Remove the cupcakes from the oven, let them cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, enjoy these velvety chocolate cupcakes plain or topped with your favorite frosting for an extra indulgence.
