Chocolate Buttermilk Cupcakes

These are so good that it's a bit ridiculous. They are deeeeelicious. I am thinking - yearningly - of the one lone cupcake left in the kitchen, the one intended for my son. Bad mama.

They're also really easy, unlike convincing your son that he should let you eat his last cupcake. If you don't bake much, this is a nice recipe to try. Just read through the recipe first and make sure you have everything you need before you get started.

Preheat your oven to 375.
Line 2 cupcake trays - so 24 cupcakes altogether - with paper cupcake liners.
Get out a big (reasonably big. Don't go crazy looking for a giant vat) bowl and your electric mixer. If you have a stand mixer, you can use that. If you don't have either, you can just stir everything together with a spoon.
Mix together:
1/2 cup softened butter
and
1 1/2 cups sugar.
Add:
2 eggs, one at a time, beating well after each.
Now mix in - in THIS ORDER:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup buttermilk.

Stir it together first so flour doesn't fly everywhere, and then mix it all together. Fill the paper-lined muffin cups until they're 2/3 of the way full. Bake for 15-20 minutes. (you can tell they're cooked when you can stick a toothpick into one of the center cupcakes and it comes out clean, not covered in batter.) Let them cool down and decorate.