Dark Chocolate Cupcakes

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Line 18 standard muffin cups with paper liners, or butter and dust with flour.
3. 3
   In a bowl, whisk the cocoa into the boiling water.
4. 4
   Let cool to lukewarm, then whisk in the buttermilk.
5. 5
   In another bowl, sift together the flour, baking soda, and salt.
6. 6
   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until combined.
7. 7
   Add the eggs one at a time, beating well after each addition.
8. 8
   Add the vanilla along with the final egg.
9. 9
   Decrease the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients.
10. 10
    Beat just until combined.
11. 11
    Divide the batter among the lined paper cups, filling each cup almost full.
12. 12
    Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, 15-20 minutes.
13. 13
    Let cool completely on a wire rack.
14. 14
    Remove the cupcakes from the pans.
15. 15
    Spread a thick layer of frosting on each cupcake and serve.
16. 16
    To make the frosting: place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.
17. 17
    Remove from over the water and let cool to room temperature.
18. 18
    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy, about 3 minutes.
19. 19
    Beat in the vanilla.
20. 20
    Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.
21. 21
    The frosting will keep for up to 3 days.