Kasey's Single Serve Chocolate Cupcake

Okay so it actually makes 4 cupcakes but I'd be lying if I haven't eaten all 4 in less than 24 hours...

Ingredients 

Chocolate Cupcake

1 tablespoon butter, melted

1 tablespoon coconut oil, melted

3 tablespoons granulated sugar

1 egg white, room temperature

1/2 teaspoon vanilla extract

4 1/2 tablespoons all-purpose flour

1 tablespoon dutch processed cocoa powder

1/2 teaspoon baking powder

pinch of salt

2 tablespoons milk or almond milk

Chocolate Buttercream Frosting

2 tablespoons unsalted butter, room temperature

1/2 cup  powdered sugar

1/2 - 1 tablespoon cocoa powder

1/2 teaspoon vanilla extract

2 teaspoons milk or almond milk

Directions

Preheat oven to 355º F. Line 4 muffin cups of a standard size muffin tin with cupcake liners. Set aside.

In a small mixing bowl, stir together the melted butter and coconut oil with a whisk or fork until smooth and combined. 

Add the sugar and mix until light and fluffy and pale in color, about 1 minute. Add the egg white, milk, and vanilla extract and mix well.

Add the flour, cocoa, baking powder, and salt and mix until no streaks of flour remain.

Separate the batter evenly into prepared muffin cups (they should fill the cups 3/4 of the way)

Bake 20-25 minutes till the cupcakes have domed up.

While the cupcakes cool, make the frosting. In a small mixing bowl, whisk together the butter, powdered sugar, cocoa, milk, and vanilla extract. Mix until fluffy and combined.

Transfer the frosting to a piping bag or spoon the frosting on top.