Fudgy Chocolate Cupcakes

1 cup white spelt or all-purpose flour
1/2 cup cane sugar
1/2 cup light brown sugar
1/2 teaspoon sea salt
1/3 cup plus 2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ cup butter (1 stick), melted
2 eggs
1 teaspoon vanilla extract
½ cup warm milk

Frosting
2 cups confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 stick butter, softened
1 teaspoon vanilla
2-3 tablespoons milk

1. Heat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners or spray well with cooking spray.
2. Whisk together the flour, cocoa powder, sugar, and baking soda together in a large bowl.
3. In a separate bowl, beat together the eggs, butter, vanilla, and milk. Add the wet ingredients to the dry ingredients and beat until smooth.
4. Divide batter evenly among the cups. Bake for 18 – 22 minutes or until a toothpick inserted in the center comes out clean.
5. Let the pan cool for about 10 minutes, then remove cupcakes from the pan and let cool completely before frosting.
6. To make frosting, sift the confectioners sugar and cocoa into a bowl. Beat in the soft butter and vanilla. Add the milk 1 tablespoon at a time until you have a spreadable consistency.