1/2 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon table salt
1/3 cup granulated sugar
1/4 cup canola oil
2 tablespoons brewed coffee
1 large egg
1 teaspoon vanilla extract
1/4 cup buttermilk
For the Whipped Cream Topping
1/4 cup heavy cream
3 teaspoons sprinkles
Preheat oven to 350°F and line a cupcake pan with 6 cupcake liners.
In a medium bowl, stir together flour, cocoa powder, baking soda, and salt.
Make a well in the middle of the dry ingredients and add sugar, canola oil, coffee, egg, vanilla, and buttermilk.
Stir until just combined and you no longer see flour.
Spoon the batter into the liners, about 2/3 of the way full.
Bake on a center rack for 17-20 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before adding whipped cream topping.
To Make the Whipped Cream Topping
Using a hand mixer or a stand mixer, whip cream on high until the peaks are stiff and stand on their own, about 3-4 minutes.
Top with sprinkles.