Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp sea salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1.5 cups (190g) powdered sugar, sifted
  • 1/4 cup (25g) cocoa powder
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup white decorating icing or vanilla buttercream

Instructions:

  1. Preheat your oven to 350°F and line your muffin tin with paper liners.
  2. Melt 1/2 cup (115g) unsalted butter and let it cool for 5 minutes until it is warm but not hot.
  3. Combine the melted butter and 1 cup (200g) granulated sugar in a bowl and whisk vigorously until the mixture looks like wet sand.
  4. Add 2 large eggs and 2 tsp vanilla extract, whisking for 2 full minutes until the batter is pale and glossy.
  5. Add 1/2 cup (45g) cocoa powder, 1/2 cup (65g) flour, and 1/4 tsp sea salt. Sifting prevents lumps.
  6. Use your spatula to fold the dry ingredients into the wet until no white streaks of flour remain.
  7. Divide the batter evenly between the 12 liners, filling them about 2/3 full.
  8. Bake for 22 minutes until a toothpick comes out with a few moist crumbs.
  9. Beat 1/2 cup (115g) softened butter with 1.5 cups (190g) powdered sugar and 1/4 cup (25g) cocoa powder until it becomes velvety and light.
  10. Pipe the chocolate frosting in an oval shape, then use white decorating icing to pipe one long line and three short laces across the center.