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1
Preheat oven to 350F.
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2
Line mini muffin tins with paper liners.
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3
In a mixing bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
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4
Add eggs, buttermilk, oil, vanilla, and the water.
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5
With an electric mixer on low speed, beat until smooth and combined, scraping down sides of bowl as needed.
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6
Divide batter evenly among lined cups, filling each about two-thirds full.
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7
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 15 minutes.
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8
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
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9
Cupcakes can be stored overnight at room temperature, or frozen up to 1 month, in airtight containers.
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10
To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake (discard pieces).
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11
Spoon 1 to 2 teaspoons warm filling into each hollowed-out cupcake.
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12
Sprinkle a pinch of sea salt over filling.
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13
Fill a pastry bag fitted with a medium open-star tip (Ateco #821 or Wilton #18) with frosting.
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14
Pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak.
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15
Garnish each cupcake with a pinch of sea salt.
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16
Cupcakes are best eaten the day they are filled and frosted; store at room temperature in airtight containers (do not refrigerate) until ready to serve.
