Moist Chocolate Cupcakes

Here in America,when you make cupcakes usually you buy a box at the store add eggs,water,oil.They are decent for your buck.I have always wanted to try making my own,I came across this recipe and oh my gosh they are to die for!

Don't worry the batter is really watery
1 cup sugar
1 cup brown sugar (not packed)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Preheat oven to 350 degrees. Fill muffin pans with 24 cupcake liners. Sift dry ingredients into a mixing bowl. Add eggs, milk, oil and vanilla. Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula. Add the boiling water, and beat, just until blended. (Don't be alarmed - the batter appears watery). Evenly ladle (or pour) the batter into the liners. Bake for 20-25 minutes, until the center of the cupcakes springs back when lightly touched. Cool and frost.

Vanilla Buttercream Frosting

Perfectly sweet, but not overly so, and light and creamy just like you'd want on a cupcake.

1/3 cup butter, just slightly cooler than room temperature
3 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp vanilla
food coloring, if desired

Beat butter in a medium-sized mixing bowl until creamy. Gradually beat in 3 cups of the powdered sugar. Beat in milk and vanilla. Blend in remaining 1/2 cup powdered sugar. If desired, tint with food coloring. (For the perfect pastel colored frosting, only 1 drop of food coloring is necessary).

OR buy a can of cream cheese frosting! Hey I have to keep it American!Haha
Sarah