Chocolate Cupcakes

For the Cupcake:

Preheat oven to 350 F and grease or line muffin tray

In a microwave safe dish, heat milk until steaming then pour over chocolate, stir and set aside

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside

In a large bowl, beat together canola oil, brown sugar and white sugar

Beat in eggs and sour cream until fully incorporated

Add the flour mixture to the oil mixture and stir together until fully mixed in

Pour milk and chocolate into the batter, stir until batter is a fully uniform consistency

Divide batter into prepared muffin tins, filling each about 2/3 full

Bake in preheated oven 18-20 minutes, or until toothpick inserted into center comes out clean.

Remove from oven and let cool before frosting

For the Chocolate Buttercream:

In a small bowl, mix together cocoa and icing sugar, set aside

Whip butter on high speed until light and fluffy, about 3 minutes

Add sugar mixture to butter slowly, beating well after each addition

Once sugar is fully incorporated into the butter, add milk one tablespoon at a time until icing is smooth and soft consistency

Spread or pipe onto cooled cupcakes