Preheat your oven to 335°F.

Measure out all of your ingredients and let everything come to room temperature.

In one bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.

Mix together the heavy cream and vegetable oil in a separate bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, butter, and vanilla bean paste.

Slowly mix in the eggs to the butter/sugar mixture.

Alternate mixing in the flour mixture and the heavy cream mixture, mixing in 1/3 of each at a time. Scrape down the bowl between each addition.

Distribute batter evenly into your cupcake pans (don't forget cupcake liners!) and bake at 335°F for 14-16 minutes, rotating the pan halfway through.

Remove from oven and let cool completely while you make the frosting.

Measure out the ingredients and let your butter come to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, whip together the butter and powdered sugar until light and fluffy. It will take roughly 5 minutes.

Mix in the cocoa powder, vanilla bean paste, and salt, until well combined.

Pour in the heavy cream 1 Tbsp at a time until combined, then turn mixer up to medium-high speed and whip until light and fluffy.

Transfer frosting to a pastry bag fitted with a star tip (or whichever decorating tip you prefer) and frost your cupcakes! Make sure they are 100% cooled down before frosting, or the frosting may melt right off!