Simple chocolate cupcakes

This recipe is from `joyofbaking.com'
This is simple because no blenders are required for the cupcake and all the mixing is done in a bowl.
The only time taken is measuring or weighing the ingredients!
Made these cupcakes for little kids on demand:) and they loved it!

Ingredients:
All purpose flour or maida(sieved)-125 gms or 1 cup and 2 tbsp,
Cocoa pwd-1/3 cup,
Sugar granulated(powdered)- 1 cup,
Baking pwd-1/2 tsp plus 1/4 tsp,
Baking soda-1/2 tsp plus 1/4 tsp,
Egg-1-beaten,
Warm coffee-1/2 cup or 120 ml-(boil water and add 1 tsp of instant coffee-keep aside to cool a bit),
Warm milk-1/2 cup or 120 ml,
Canola oil-1/4 cup,
Salt-1/4 tsp(optional-add salt if not making frosting),
Vanilla essence-1/2 tsp plus 1/4 tsp.

Ingredients for chocolate frosting:
Coarsely chopped chocolate-90 gms or 1/2 cup( can use any semi sweet chocolate or cooking chocolate),
Butter (salted)-1/2 cup (used 90 gms butter and it was perfect)
Icing sugar-1 cup,
Vanilla essence-3/4 tsp.

Note:These cupcakes are great with the frosting:)
I have not used salt in the cupcakes as the frosting has salted butter in it.

Method:
Pre heat oven to 350 F or 180 C
Line paper cups on the cupcake tray.
For making coffee,boil water in gas or microwave for 1 minute.
Take out and add 1 tsp of instant coffee.
Mix with a spoon and keep aside to cool a bit.

Warm milk for 10 seconds.
Whisk together flour, cocoa pwd through a sieve.(cocoa pwd have lumps so it is important to remove them),sugar,baking soda and baking pwd.

With a wire whisk mix all together.

In another bowl whisk together beaten egg,warm coffee,warm milk,canola oil and vanilla essence.

Pour the wet ingredients to the dry ingredients and stir with wire whisk until combined.

Remove the wire whisk and stir gently mix with a spoon if any flour is left at the bottom of the bowl.
Using a ice cream scooper or spoon fill the cupcakes 3/4.

Tap the tray on the counter to remove any bubbles.
Bake in the oven for 17 or 18 minutes or till tooth pick inserted in the center comes out clean.
Remove from oven and place the tray on a wire rack to cool for 5 minutes.

Take out the cupcakes from the tray and leave it to cool completely.

Chocolate frosting:
Chop the chocolate coarsely.

Melt chocolate in double boiler in gas or microwave in the taking 30 seconds at a time for the chocolate to melt.( it will take 2 minutes)
If you are using microwave to melt do it in intervals and check if the chocolate has turned soft.

Leave it for 3 minutes outside.
Mix with the spoon to smooth it.
Let it cool.
Take your mixing bowl and beat butter for 1 minute(creamy).

Add the icing sugar.

In low speed run the blender for few seconds and then in high speed for 2 minutes.
Add in vanilla essence and the chocolate.

Run the beater for 2 to 3 minutes or until it is smooth and glossy.

Scrap the sides in between.

Fill the frosting in the piping bag and with a choice of your tip,decorate the top of the cupcakes.

Best if eaten fresh.
Can be stored in the fridge for several days,since oil has been used,the cupcakes will remain moist.
Makes -12 cupcakes.