Preheat oven to 375 degrees. Line muffin tin with 6 cupcake liners.
Heat milk in a microwave safe bowl for 30 seconds. Add chopped butter and stir. Allow to sit for 2-3 minutes so the butter further softens.
While milk and butter rests, sift together cocoa flour, baking powder and fine sea salt.Set aside.
Add sugar, vanilla and a lightly beaten egg to the milk mixture. Stir well, mixture will be lumpy.
Add dry ingredients and blend until you no longer see streaks of butter, about 50-ish strokes.
Equally divide cupcake batter into 6 muffin liners, filling about 3/4 of the way.
Bake for 15-17 minutes or until they pass the toothpick test. Remove and allow to cool fully.
When cool, frost and decorate as desired.
If you've tried this recipe, make sure to come back and let us know how it was!
Recipe adapted from Land o Lakes. Chocolate frosting below is suggested by Land O Lakes. *For frosting, blend together 4 tablespoons butter, softened with 1 cup powdered sugar and 1/4 teaspoon unsweetened cocoa. After well blended, add 1/2 ounce semi-sweet chocolate, melted and 2 tablespoons cream or whole milk until a spreadable consistency.