125ml (½ cup) boiling water (you can also use coffee)
For the chocolate buttercream frosting
125g (1 stick)Butter, softened
300g (4-5 cups)icing/powdered sugarsifted
½cupunsweetened cocoa powdersifted
100g (3.05oz)dark chocolatemelted
Pre-heat the oven to 180ºC/350°F. Grease and line a 12-hole muffin tray with cupcake liners.
Sift all the dry ingredients into a large bowl.
In a seperate bowl or jug, whisk the egg, milk, oil and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
Slowly add the boiling water and mix until combined.
Distribute the batter between the cupcake liners and place in the oven.
Bake for 20-25 minutes until a skewer inserted comes out clean.
Remove from the oven and allow to cool completely before decorating.
To make the frosting, beat the butter until light and fluffy then add the icing sugar and beat until well incorporated. Add the cream and cocoa powder and beat well. Scrape the bowl with a spatula and beat until smooth. Slowly pour in the melted chocolate and beat until light and fluffy.
Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.