1/2 cup boiling water
1/4 cup cocoa powder
1/2 tsp vanilla
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar, heaping
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 F and line a muffin tin with 12 paper muffin cups. In a small bowl dissolve the cocoa powder in the boiling water, and add the vanilla when cooled. With an electric mixer, cream the butter and sugar. Add in the eggs one at a time until well combined. In a separate bowl combine the remaining dry ingredients. With your mixer on low, gradually add the cocoa mixture and flour mixture to the butter, eggs and sugar. Mix until everything is blended. Evenly distribute the cake mixture into the 12 muffin cups and bake for 12-15 minutes, or until a toothpick comes out clean. Allow the cupcakes to completely cool before icing.
For the frosting I used this recipe. It is more similar to marshmallow fluff than buttercream but I found it to be the perfect topping - not too sweet or heavy. Though next time to add more coconut flavour, I would substitute the vanilla extract with coconut. I toasted half a bag of sweetened, shredded coconut, and after icing the cupcakes, sprinkled it on and shook off any excess. The result couldn't have been better! After a nice dinner at home, these moist, chocolatey with just a hint of coconut cupcakes were a great alternative to any store-bought birthday cake.
If you're not a fan of coconut, try sprinkling graham cracker crumbs on top instead of coconut for a s'mores flavoured cupcake!