1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack within the center place. Put together a muffin tin with cupcake liners.
2 Whisk dry elements: In a big bowl, vigorously whisk collectively the flour, cocoa powder, sugar, baking soda, and salt till there are not any seen clumps (cocoa tends to clump up).
3 Combine moist elements: In a separate bowl, combine collectively the espresso (or water plus espresso granules), vinegar, vanilla extract, and olive oil.
4 Pour the moist elements into the dry elements and stir solely till they simply come collectively. Don’t over-beat! The combination ought to be skinny and quite lumpy.
5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way in which full.
6 Bake: Place in oven and bake at 350°F for 18 to twenty minutes, till a bamboo skewer inserted within the heart comes out clear.
7 Take away from oven and let cool within the pan for five minutes, then take away from pan and let cool on a rack. As soon as cool, you may eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
Whereas the cupcakes are cooking, make the frosting. Soften butter in a small saucepan and take away from warmth. Stir within the cocoa till clean. Sprinkle in a few third of the powdered sugar, stir, then sprinkle in a few half of the milk. Preserve alternating with the powdered sugar and both milk or vanilla, stirring after every addition, till the frosting is the consistency you need, and clean. If it is too runny, add extra powdered sugar. If too stiff, add a little bit extra milk or vanilla extract.
To pipe in an ornamental sample, scoop the frosting into the nook of a ziplock freezer bag. Use scissors to chop away 1/4-inch or so from the tip of the nook. Then simply squeeze the frosting out of the bag onto the cupcakes in any design you want.