1 sticks of butter, room temperature
1/2 cup milk, dairy-free
2-cups unbleached all purpose flour
1-teaspoon vanilla extract
1-tablespoons 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.
In a medium sized bowl, light beat the egg, butter, and sugar together until light and fluffy.
Add milk, flour, vanilla, oil, and baking soda. Stir to combine. Beat with an electric mixer for 2-minutes, until light and creamy.
Add cocoa powder into 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 toothpick in the center and it comes out clean). Allow for the cupcakes to cool completely before decorating.
Once the cupcakes are cooled, use a knife to carve out a small hole in the center of each cupcake.
In a bowl, beat the cream until foamy and gradually pour in the sugar.
Fold in the cocoa powder.
Fill the centers of the cupcakes with frosting then decorate as desired.