Indulge in these rich and moist chocolate cupcakes, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Using cupcake liners makes cleanup easier and ensures the cupcakes release cleanly.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Creaming the butter and sugar properly incorporates air, making the cupcakes light.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion of the batter.
Mix in the boiling water carefully, followed by the flour, baking powder, and salt. Stir until just combined.
Avoid overmixing to prevent dense cupcakes.
Spoon the batter into the prepared muffin tin, filling each liner about halfway.
Filling halfway allows room for the cupcakes to rise.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cupcakes cool completely on a cooling rack before frosting.
Frosting warm cupcakes can cause the frosting to melt.
For the frosting, beat together the softened butter, powdered sugar, milk, vanilla extract, and cocoa powder until smooth and creamy.
Adjust the consistency by adding more milk for a softer frosting or more sugar for a firmer one.
Frost the cooled cupcakes generously and serve.
Use a piping bag for a professional look, or a spatula for a rustic finish.
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