Entirely Elizabeth

Chocolate Cupcakes
2 Preheat oven to [wprm-temperature value="350" unit="F"]. Line a 12-cavity cupcake baking pan with paper baking cups or parchment paper. Set aside.
3 In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, espresso powder, baking soda, and salt. 
4 In another bowl, whisk together the buttermilk, avocado oil, egg, and vanilla extract until combined. Add it to the dry ingredients and continue whisking until the dry ingredients have just absorbed.
5 Continue whisking while slowly adding in the hot water until incorporated. Divide the batter equally among the 12-cavities, filling them 2/3 of the way full.
6 Bake for 15 to 17 minutes, or until a toothpick test comes out clean. Let the baked chocolate cupcakes cool 10 minutes before removing them from the cupcake baking pan. Cool on a wire rack until room temperature.
8 Before turning off oven, heat treat the flour. Onto a parchment lined baking sheet, spread out the flour in a thin, even layer. Bake for 5 minutes. Remove from the oven and allow to cool completely before adding to the frosting below.
Chocolate Chip Cookie Dough Frosting
9 Beat together the softened unsalted butter, brown sugar, salt, and vanilla extract for 2 to 3 minutes, or until lightened in color and fluffy.
12 Add the cooled, heat treated flour and beat together until combined. 
13 One tablespoon at a time, add the whole milk and beat until incorporated until the desired consistency is reached. 
14 Add the mini semi-sweet chocolate chips and fold together until dispersed among frosting.
11 Using a large cookie scoop, scoop up 2 tablespoons of chocolate chip cookie dough frosting and plop on top of the cooled chocolate cupcakes.