Small Batch Chocolate Cupcake Recipe

Preheat the oven to 350F/177C convection (325F/163C conventional) and line 6 muffin tins with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt and sugar.
2/3 cup (80g) all-purpose flour spooned and leveled, 1/4 cup (20g) dutch-process cocoa powder* spooned and leveled, 1 tsp (3g) baking powder, 1/4 tsp salt, 1/2 cup (100g) granulated sugar
Add the oil to the dry ingredients and whisk together until it's combined. Add the egg and mix until it's fully combined and then add the milk and sour cream.
1/4 cup (59g) canola oil, 1 large egg room temperature, 1/4 cup (59mL) milk room temperature, 1/4 cup (56g) sour cream
Mix just until the cupcake batter is smooth and then fill each cupcake liner about 2/3-3/4 full. Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
Remove from the oven and allow them to cool in the pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Place the butter in the bowl of a stand mixer, fitted with a paddle attachment. Beat the butter for about five minutes, scraping the bottom and sides of the bowl halfway through.
1/2 cup (113g) unsalted butter room temperature
Add the powdered sugar and cocoa powder and beat the frosting for another 5 minutes, scraping the bottom and sides of the bowl halfway through.
1 1/2 cup (180g) powdered sugar spooned and leveled, 1/4 cup (20g) cocoa powder spooned and leveled
Add the heavy whipping cream and beat the frosting until it's well combined. Pipe onto the cooled cupcakes.
2-4 Tbsp (30-60mL) heavy whipping cream room temperature