This recipe for Small-batch Chocolate Chocolate Cupcakes with Chocolate Buttercream makes just four bonkers rich and amazing chocolate cupcakes, perfect for a late-night chocolate fix or intimate birthday party.
Preheat your oven to 350°F and line your cupcake pan with 4 liners.
In a small, microwave-safe bowl, combine butter, chopped chocolate, and vegetable oil. Microwave for 15 seconds and stir, repeat until mixture is completely melted and smooth. Set aside to cool.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
In a medium bowl, combine butter, powdered sugar, cocoa powder, milk, vanilla, optional espresso powder, and pinch of salt. Use a handheld electric mixer to mix until smooth. Add more milk by the half teaspoon until frosting reaches your desired consistency.
Transfer frosting to a piping bag and swirl on the cupcakes or spread frosting with a knife. Add sprinkles if desired.
*Don't skip sifting your cocoa powder for your frosting or you will get cocoa powder lumps!