Chocolate Cupcakes for 12 Servings: Velvety and Rich Results

Instructions:

1. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until no lumps remain.
2. Add the egg, buttermilk, oil, and vanilla. Whisk by hand until the batter is smooth and glossy.
3. Carefully stir in the boiling water by hand to bloom the cocoa and create a thin batter.
4. Divide the batter evenly among 12 lined cupcake tins, filling each only 2/3 full.
5. Bake at 350°F (175°C) for 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. Beat softened butter and cream cheese until pale and fluffy. Gradually add powdered sugar, vanilla, and heavy cream until silky.
8. Pipe or spread the frosting onto the completely cooled cupcakes.