Preheat oven to 350°F (180°C).

Line 2 muffin tins (12 regular sized cavities in each muffin tin) with cupcake liners.

Combine all of the dry ingredients in a large mixing bowl, set aside.

Carefully separate eggs, placing yolks in the dry ingredients bowl along with buttermilk, melted butter, and vanilla. Whisk until smooth and well combined.

Use a good amount of food colouring to tint batter VERY black, set aside.

In a – very clean – mixing bowl or stand mixer, whip the egg whites on high speed, until stiff peaks form.

Gently fold whipped egg whites into the main batter, until all of the “white” disappears.

Divide batter among prepared muffin pans.

Bake until a toothpick inserted into center of batter comes out clean and cake springs back – about 20-22 minutes.

Bake until an inserted toothpick comes out clean - about 20-22 mins .

Allow cupcakes to cool to cool to room temperature, before decorating. You can use a cooling rack if you like.

Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe.

Once the frosting has come together, add cocoa powder. Beating to combine.

Add a copious amount of black gel food coloring, mix until fully combined.

Frost your cupcake as desired, enjoy!