1/2 cup boiling water
2/3 cup cocoa
1/4 cup milk
2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, softened
2/3 cup packed light brown sugar
1 batch cream cheese frosting
Preheat the oven to 350 degrees.
Mix together the boiling water and cocoa until it becomes a thick paste. Add milk and vanilla and whisk until smooth. Set aside.
In another bowl, combine the flour, baking soda and salt.
Cream together the butter and brown sugar. Add the eggs, beating after each addition. Alternate between adding the flour mixture and the chocolate mixture while the mixer is running. Beat until smooth.
Spoon batter into buttered and floured cupcake tins. Bake for 25-30 minutes, or until cupcakes start to pull away from sides of pan. Remove and let cool completely.
Once cool, gently cut each cupcake in half. Pipe a blob of frosting on the bottom and sandwich pieces together then adding more frosting on top.
If making these ahead of time, store in the refrigerator and bring to room temperature before eating.