My 13-Year-Old’s Chocolate Cupcakes

In a bowl, whisk boiling water and cocoa powder and set aside to cool.

In your mixer, beat butter until fluffy. Add in the sugar and beat more (so I am told). Add in the eggs, one at a time while mixing, as well as the vanilla (ok, I guess I contributed, I cracked the eggs; somehow he always manages to get shells in things).

In a bowl add together all of the dry ingredients and then mix them into the butter mixture just until incorporated. Finally, stir in the cooled cocoa mixture.

Fill baking cups 2/3 of the way and bake in a preheated oven (350ºF) for 16–18 minutes. Let cool and then frost.

For the frosting:

Mix butter until fluffy and then add the icing sugar and fluff. Beat at high speed until light and fluffy. Put into a pastry bag or Ziploc with a corner cut to pipe onto the cupcakes.

Pretty simple, huh?