Preheat your oven to 350°F (175°C) so it’s ready to go when your batter is done. Line a 12-cup muffin pan with paper liners, pressing them gently so they stay put while you fill them.

In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, sugars, and a pinch of salt. Make sure the cocoa is smooth and lump-free, it makes the cupcakes rich and evenly chocolatey.

In another bowl, mix the egg, milk, vegetable oil, and vanilla until fully combined. If you’re adding espresso powder, dissolve it in hot water first and then stir it in.

Pour the wet ingredients into the dry and fold gently until the batter comes together. It will be silky, and that’s perfect! Just mix until smooth, without overworking it.

Spoon the batter into the prepared liners, filling each about two-thirds full so they have room to rise. Tap the pan lightly on the counter to level the tops if needed.

Bake for 15–18 minutes, checking around 16 minutes. Let the cupcakes cool in the pan for 10–15 minutes, then move them to a wire rack to finish cooling, soft, tender, and ready for frosting.

For the chocolate frosting, beat the softened butter until creamy. Gradually add cocoa powder, powdered sugar, and vanilla, mixing slowly to avoid a sugar cloud. Add milk a little at a time until the frosting is thick for piping. Taste a tiny bit, it’s hard not to!

Pipe the frosting with a star tip in ridged rows to create a football shape. Don’t worry about perfection, each cupcake has its own charm.

To make the laces, beat butter, powdered sugar, a splash of milk, and vanilla together. Keep the frosting thick so the laces hold their shape, and use a small round tip to carefully pipe them across each cupcake. Enjoy!