Chocolate on Chocolate Cupcakes

For the Cupcakes:

Preheat oven to 375 degrees F. Line muffin tins with 16 paper liners.

Boil the water in a small pot. Once boiling add the cocoa powder and stir until smooth. Turn off the heat and let this cool completely.

In another bowl sift together the flour, baking powder and salt.

In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs, one at a time, until smooth. Beat in vanilla. Add the flour mixture and beat until just barely combined. Add the cooled cocoa mixture and hand mix until smooth.

Fill each muffin tin with an equal amount of batter. Bake in the preheated oven for 16-20 minutes. They are done when a toothpick inserted into the center comes out clean. Cool on a wire rack.

For the frosting:

Cream butter in an electric mixer. With the mixer on low add the cocoa and powdered sugar into the butter, alternating with milk.

You can control the consistency by adding more or less milk. If you are planning on piping the icing on the cupcakes you would want to keep it thicker but you can thin it if you are spreading it on the cakes.