dapted from Hershey's
1/2 stick (4 tablespoons) butter, melted and cooled
6 tablespoons unsweetened cocoa powder
1 cup sugar
3/4 cup plus 2 tablespoons flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk, at room temperature
1 egg, at room temperature, lightly beaten
1 teaspoon vanilla
1/2 cup boiling water
1 stick butter (8 tablespoons), at room temperature
1/4 cup cocoa
1 3/4 cups powdered sugar
1 1/2 tablespoons milk (1 tablespoon plus 1 1/2 teaspoons)
1/2 teaspoon vanilla
Preheat oven to 350º. Line cupcake tin with 12 paper cupcake liners and set aside.
Sift cocoa, sugar, flour, baking powder, baking soda and salt into large bowl. Add butter, milk, egg and vanilla, and beat with electric mixer for a couple minutes till well combined. Add boiling water and mix well. The batter will be thin.
Divide batter between cupcake liners and bake about 25 minutes or till toothpick inserted in the center comes out clean. Cool in pan for 5-10 minutes, then remove from pan to rack to finish cooling.
While cupcakes are cooling, make icing.
Beat butter till light and fluffy with electric mixer. Sift in cocoa powder and powdered sugar, then add milk and vanilla. Beat until creamy. Frost cupcakes when cool.