Chocolate Dream Cupcakes

INSTRUCTIONS

• Make the Chocolate Cupcakes:
• Preheat oven to 350°F. Line one 12-cup muffin pan with cupcake liners and set aside.
• Combine and sift the dry ingredients in a large bowl (all-purpose flour, cocoa powder, baking powder, baking soda, and salt).
• Combine the wet ingredients in the bowl of a stand mixer and attach the paddle attachment (eggs, milk, vanilla, oil).
• Add the dry ingredients mixture in step 2 to the wet ingredients mixture in step 3 in the mixer bowl. Add the sugar and mix at low speed for about 2 minutes until the mixture is completely smooth.
• Add the sugar to the final mixture in step 4 and mix at low speed for about 2 to 3 minutes until completely smooth.
• Remove the mixer bowl and add the boiling water, stirring with a wooden spoon until smooth. Let the batter rest for 15 minutes before using.
• Fill the cupcake liners (use the ice cream scoop) set aside in step 1 to about three-quarters full, and bake for about 20 minutes or until the top is firm and a toothpick inserted into the middle of the cupcakes comes out clean or with few crumbs. Allow the cupcakes to cool for 5 minutes in the pans before moving the cupcakes to the cooling rack.
• Make the chocolate buttercream:
• Melt the chocolate: Make a double boiler by placing chopped chocolate in a heatproof bowl over a small pot with a little simmering water (don’t let the bowl touch the water). Stir with a rubber spatula occasionally until almost melted. It’s essential to stir occasionally to prevent the chocolate from burning. Then remove the pan from the heat and stir until all the chocolate has melted. Let it cool until just slightly warm.
• Cream the butter: In a stand mixer with a paddle attachment, beat the butter on low speed, then increase the speed. Start at a low speed and gradually increase the speed. The creaming should take about 30 secs if at room temperature, but may take longer if the butter is cold. Mix until pale, smooth, and fluffy (30 sec to 2 min).
• Add the sugar: add ½ cup of sugar at a time on low speed, mixing fully before adding more. Scrape down the bowl as needed.
• Mix in vanilla and salt: Add vanilla and salt. Beat on low for 30 seconds.
• Blend in chocolate: Turn the mixer off, scrape the sides of the bowl, and then pour in melted chocolate.
  Mix on low for 15–30 sec. Increase the mixer speed to its highest setting and mix for approximately 5 minutes. You can cover the mixer bowl to prevent splashing. You may need to stop the mixer once or twice to scrape the bowl and paddle. The buttercream will become lighter in color, creamy, and smooth, and appear to have increased in volume. Whip until smooth, creamy, and light (about 5 min).
  Scrape the bowl once or twice.
• Use or store: Use immediately, or refrigerate in an airtight container for up to 1 week. To reuse, bring to room temp, then beat until fluffy again.