Cupcakes:

1: Preheat oven to 300*F.

2: Line 12 slot cupcake pan with cupcake liners.

In a large bowl, add flour, sugar, cocoa powder, baking soda and salt. Mix then set to the side.

3: In another bowl, combine egg, buttermilk, canola oil and vanilla extract. Mix until combined.

4: Pour wet ingredients into the dry ingredients, stirring well.

5: Add hot water to the batter, stirring again. The batter will be very thin.

6: Pour batter into cupcake liners and bake 18-23 minutes or until cupcakes begin to dome. To check doneness, stick a toothpick into the center cupcake. If batter comes out, the cupcakes need more time.

7: Once cooked, remove and allow to cool for 5 minutes before transferring to a cooling rack.

8: Wait for cupcakes to cool entirely before frosting (at least one hour).

Frosting:

1: Using an electric mixer, beat softened butter until creamy. Gradually add in powdered sugar, stopping occasionally to scrape down sides of bowl.

2: Add vanilla and heavy cream (1 tbsp at a time) until desired consistency is reached. (Add 1-2 drops of red food coloring to match image)

3: Ensure cupcakes are completely cooled, then pipe or frost as desired.