1 stick of unsalted butter, room temperature
1 cup of cane sugar
1/2 cup milk of choice (we used almond milk)
2 1/4 cups unbleached all-purpose flour
1 teaspoon vanilla extract
1 tablespoon oil, sunflower, canola, or olive
1 teaspoon baking soda
1/2 cup cocoa powder
1 1/2 cup heavy cream
1/3 cup cocoa powder
1/2 cup powdered sugar
Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.
Add milk, flour, vanilla, oil, and baking soda. Beat with the mixer for about 2 minutes, until light, creamy, and fully combined.
Add the cocoa powder into the mixture and stir to combine.
Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way.
Bake for 22 minutes, or until it passes the toothpick test (insert a toothpick in the center and it comes out clean). Remove from the oven and allow cooling for a few minutes. Then transfer the cupcakes to a wire cooling rack. Let the cupcakes cool fully before decorating!
In the meantime, follow the frosting recipe as instructed.
Once the cupcakes are cooled, use a knife to carve out a small hole in the center of each cupcake.
In a bowl with a hand mixer or stand mixer with the whisk attachment, beat the cream until foamy and gradually pour in the powdered sugar.
Fold in the cocoa powder.
Fill your decorating tool with frosting, and pipe the frosting into the hollow center of the cupcake. Once filled, continue the motion from the center and swirl around the cupcake until covered. For a video tutorial, watch here!