Chokladmuffins

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1. 1
   Place a rack in middle of oven; preheat to 350°. Line a standard 12-cup muffin pan with cupcake liners. Whisk 1 cup (200 g) granulated sugar, ¾ cup (94 g) all-purpose flour, ½ cup (42 g) Dutch-process cocoa powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. baking powder, and ¼ tsp. baking soda in a medium bowl until no clumps remain.
2. 2
   Whisk 2 large eggs, ½ cup buttermilk, ⅓ cup vegetable oil, and 2 tsp. vanilla extract in a large bowl until smooth. Add dry ingredients and whisk to combine. Scoop batter into muffin cups, filling each two-thirds full. (You may have some batter left over.)
3. 3
   Bake cupcakes until a tester inserted into the center comes out clean, 18–20 minutes. Transfer to a wire rack and let cool.
4. 4
   Scrape Easy Chocolate Frosting, Cream Cheese Frosting, or Vanilla Buttercream (if using) into a piping bag fitted with a star tip and pipe some frosting on top of each cupcake. (Alternatively, use a spoon or offset spatula to spread about 2 Tbsp. frosting over each cupcake, swirling decoratively as desired.) Lightly top frosting with rainbow sprinkles if desired. Do Ahead: Cupcakes can be baked 1 day ahead. Store tightly wrapped at room temperature. Frost just before serving.