Chocolate cupcakes

I went to a fundraiser for the Trevor Project that was held at Rocca. They had the most delicious fried spicy peppers that were lightly battered and salted. Mental note to try them at home some day... They reminded me slightly of the fried red chili peppers we had in Schezuan back in 2001...except, they were not intended to be an entree on their own.

They also had delightful chocolate cupcakes that reminded me of the ones that Kelly and I once made to celebrate James and Oliver's tenth anniversary. Since it was a save-worthy recipe but I still seem to spend hours re-searching epicurious every time I need it, I am recopying it here with a few modifications.  Credit goes to Ginny for finding the cupcake recipe and to Kelly for the frosting recipe...

http://www.epicurious.com/recipes/food/views/Devils-Food-Cake-with-Brown-Sugar-Buttercream-104574

1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs

Preheat oven to 350°F. Line muffin tin with cupcake holders.

Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Bake ~ 20 minutes

Frosting:

2 cups butter (no substitutes), softened
9 cups confectioners' sugar
2 1/2 cups baking cocoa
1 teaspoon vanilla extract
1 cup milk