Small-Batch Chocolate Cupcakes

Preheat the oven to 350°F with a rack positioned in the center. Place four baking cups in a standard muffin pan and lightly grease the baking cups. (The placement of the cups doesn’t matter; space them out as you like.) 

To make the cupcakes: Sift the sugar, flour, cocoa powder, baking soda, salt, and espresso powder into a small bowl, then whisk briefly to combine. 

In another small bowl, combine the water, oil, vanilla, and vinegar. Whisk to combine, then pour the wet ingredients into the bowl of dry ingredients and whisk until smooth. 

Divide the batter evenly among the four baking cups (58g of batter per cupcake).  

Bake the cupcakes for 20 to 22 minutes, until the cake springs back when lightly touched and a toothpick inserted into the center of one of the cupcakes comes out clean or with a few moist crumbs clinging to it.   

Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before turning them out onto a rack to cool completely before frosting, about 20 to 30 minutes. 

To make the frosting: In a very small bowl or 1/4-cup measure, combine the milk, vanilla, and salt. Stir gently to combine and dissolve the salt. 

Sift the confectioners’ sugar and cocoa powder into a small bowl. Add the butter and stir with a flexible spatula until the mixture is slightly crumbly.  

Add the milk mixture and continue mixing with a spatula until smooth. Once the mixture is smooth, use a whisk to mix vigorously and incorporate air into the frosting; the frosting will become fluffy and lighter in color. 

Divide the frosting evenly among the four cupcakes, using about 28g per cupcake; a scant 2-Tablespoon Scoop works well here. If desired, garnish the frosted cupcakes with the sprinkles of your choice. 

Storage information: Store any leftover Small-Batch Chocolate Cupcakes, covered, at room temperature for several days.