Chocolate Cupcakes With Chocolate Frosting

• cupcakes
• flour↗1 1⁄2 cups
• unsweetened cocoa↗1 cup
• baking soda↗1 1⁄4 teaspoons
• baking powder↗1 1⁄4 teaspoons
• salt↗1 teaspoon
• sugar↗2 cups
• hot water3⁄4 cup
• milk↗3⁄4 cup
• large eggs↗2
• vegetable oil↗1⁄2 cup
• vanilla extract↗1 1⁄2 teaspoons
• chocolate frosting↗
• unsalted butter↗1 cup
• dark corn syrup↗3 tablespoons
• teaspoon vanilla↗1
• pinch salt↗1
• cup unsweetened cocoa, sifted↗2⁄3
• lb confectioners' sugar, sifted↗1
• cup whipping cream↗1⁄2
• candy sprinkles (optional)↗

Step-by-step instructions

1. 1

   Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.

2. 2

   Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.

3. 3

   Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.

4. 4

   While cupcakes are cooling, prepare the frosting.

5. 5

   Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.

6. 6

   With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.

7. 7

   .

8. 8

   When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.