Bakery Style Chocolate Cupcakes

Preheat oven to 400°F/200°C degrees. Line the cupcake tin with cupcake papers. 

In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside. 

In a mixing bowl blend the milk, oil, eggs, and vanilla until combined. Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated add the hot cup of black coffee. Remember that this batter is thin. 

Fill your cupcake tins halfway full with the batter and bake in the 400°F/200°C oven for 5 minutes. This will give you maximum rise. 

Then reduce the heat to 350°F/175°C and bake for an additional 10 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they're baked. If a little batter remains, allow them to cook for an additional 3-5 minutes.

Remove from the oven and cool completely before frosting. 

In a large mixing bowl, beat the butter until fluffy. Mix in the cocoa powder, confectioners' sugar, whole milk, and vanilla on low. 

Once it begins to incorporate, turn the mixer up to medium and beat until thick and fluffy. If it becomes too thick, you can add a touch more milk and if it's to thin you can add extra confectioners' sugar.