Chocolate Cupcakes

1 stick butter, room temp
1 1/4 cups sugar
2 eggs, room temp
3/4 cup flour
1 tsp salt
1/2 cup unsweetened cocoa poweder
1/2 cup whole milk
1 tsp vanilla

Preheat over to 375, then turn it down to 350 just prior to baking.

Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes. Add the eggs, one at a time beating until they are well combined. In a separate bowl, combine the dry ingredients and whisk them to incorporate them. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY. Bake for 20-22 minutes.

Buttercream Icing

1 stick butter, softened
1/2 cup unsweetened cocoa powder
4 cups confectioner's sugar
1/4 cup milk (plus a few tbsps to adjust)
1 tsp vanilla

Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes.