Preheat your oven to 350°F and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Add the egg, buttermilk, coffee (or warm water), melted Challenge Unsalted Butter, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and no lumps remain.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
In a medium bowl, beat the softened Challenge Unsalted Butter with a hand mixer until smooth and creamy.
Add the powdered sugar, cocoa powder, vanilla extract, and salt. Beat on low speed until combined, then increase the speed to medium and continue beating until smooth.
Gradually add the heavy cream, one tablespoon at a time, beating until the frosting is light, fluffy, and spreadable. Add more cream if needed for a softer consistency.
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