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1
Preheat the oven to 350 F, and position a rack in the middle of the oven.
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2
Line cupcake tins with paper liners.
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3
In a bowl, whisk together the boiling water and cocoa powder until smooth.
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4
Whisk in the milk and vanilla extract.
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5
In a separate bowl, sift together the flour, baking soda and salt.
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6
In the bowl of mixer with the paddle attachment, beat together the butter and both sugars until light and fluffy.
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7
Beat in the eggs one at a time, beating well after each addition.
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8
Add in the flour mixture and the cocoa mixture to the creamed butter, alternating between the dry and wet ingredients, and making sure to begin and end with the flour mixture.
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9
The batter may look slightly curdled, but don't worry, this is what you want!
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10
Mix together only until just combined.
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11
Divide the cake batter evenly among the cupcake tins.
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12
Bake for about 20-25 minutes or until a tooth pick inserted into the center of the cupcakes comes out clean.
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13
Set the cupcake tins on wire racks, and allow the cupcakes to cool in the tins for about 5 minutes before removing them.
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14
In the bowl of mixer with the paddle attachment, beat together the confectioner's sugar and butter until the mixture begins to come together.
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15
Lower the mixer speed, and add in the milk and vanilla extract.
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16
Increase the mixer speed to high, and beat the frosting until it is light and fluffy, about 5 minutes.
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17
Add enough food coloring to turn the frosting a bright shade of red.
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18
Frost the cupcakes with a large round tip ( Ateco 807 ).
