Chocolate Cupcakes

½ cup sugar

½ cup packed brown sugar

¼ cup plus 2 T unsweetened cocoa powder

¾ cup flour

1 tsp baking soda

½ baking powder

½ tsp salt

1 egg

½ cup buttermilk

½ cup butter, melted

½ tsp vanilla

½ cup boiling water

Heat oven to 350°. Line muffin tin with baking cups.

Combine sugars, cocoa, flour, baking soda, baking powder and salt in a large bowl. Add egg, buttermilk, butter and vanilla and combine. Add water and beat on medium speed for 2 minutes. The batter will be thin. Fill cups ¾ full with batter.

Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely and decorate as desired.

Chocolate Frosting

½ cup melted butter

¼ cup plus 2 T unsweetened cocoa powder

1 pound powdered sugar

¼ cup plus 2 T cream

1 tsp vanilla

Beat the ingredients together on medium speed until light and fluffy.

Buttercream Frosting

1 cup unsalted butter, room temperature

1/8 tsp salt

3 cups powdered sugar, sifted

4-6 T cream, more or less as needed

1 ½ tsp vanilla

Beat butter until smooth and creamy, about 1 minute. Add powdered sugar to butter. Beat on low speed until combined, then on medium-high speed for a full minute. Add vanilla. Reduce speed, add cream 1 T at a time, beating well after each addition, until desired consistency is reached. Beat on medium-high speed until light and fluffy.

For Chocolate Buttercream Frosting add 1/3-1/2 cup unsweetened cocoa powder, to taste, and additional cream as needed.