Preheat the oven to 350°. Place 12 cupcake liners in a standard 12-cup muffin pan. Set to the side.

In a medium or small bowl, mix the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

In a separate large bowl, whisk the sugar and oil together.

Add the eggs, one at a time, whisking until just combined, then add the vanilla extract and buttermilk. Whisk everything until mixed.

Fold in the dry ingredients until just mixed. It’s okay if there are some small lumps of flour. The batter should be thick and wet.

Spoon in 3 level tablespoons of batter into each cup of the muffin pan, then bake for 17-20 minutes or until a toothpick poked into the center cupcakes comes out clean. Set the cupcakes to the side to rest.

In a large bowl, cream the butter with an electric hand mixer.

Gradually add in the powdered sugar and continue mixing at medium speed until the frosting is thick and fluffy.

Add the salt, vanilla, heavy whipping cream, and orange food coloring, and mix until the frosting is smooth. Set aside.

After the cupcakes have cooled, cut 1/2-inch wide and 1-inch deep holes out of the center of the cupcakes with a small knife, reserving the tops of the holes, and fill the cupcakes with about 1 teaspoon of sprinkles.

Cover the sprinkles with the tops of the holes, and cover the tops of the cupcakes with frosting, either with a spoon or by piping it on.

Top the cupcakes with additional sprinkles, optional, and serve at room temperature.