chocolate cupcakes with vanilla buttercream frosting

Everyone in my family is a huge fan of cupcakes, and really love this version that I've been making for as long as I can remember.  ~Serena

1 cup sugar

1 cup brown sugar (not packed)
1 3/4 cup flour

3/4 cup cocoa powder
1 1/2 tsp baking soda

1 1/2 tsp baking powder
2 eggs
1 cup milk
1/2 cup canola oil

2 tsp vanilla

1 cup boiling water

Tie on your apron. Preheat oven to 350 degrees.  Fill muffin pans with 24 cupcake liners.  Sift dry ingredients into a large bowl.  Add eggs, milk, oil and vanilla.  Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula.  Add the boiling water, and beat, just until blended.  Evenly ladle the batter into the liners.  Bake for 20-25 minutes, until the center of the cupcakes springs back when lightly touched.  Cool and frost.

vanilla buttercream frosting

Perfectly sweet, but not overly so, and light and creamy just like you'd want on a cupcake.

1/3 cup butter, just slightly cooler than room temperature

3 1/2 cups powdered sugar
1/4 cup milk

1 1/2 tsp vanilla
food coloring, if desired

Tie on your apron. Beat butter in a medium-sized mixing bowl until creamy.  Gradually beat in 3 cups of the powdered sugar.  Beat in milk and vanilla.  Blend in remaining 1/2 cup powdered sugar.  If desired, tint with food coloring.

Tips:

Don't be alarmed - the cupcake batter appears watery.

For the perfect pastel colored frosting, only 1 drop of food coloring is necessary.