Buttermilk Chocolate Cupcakes - cooking recipe

Ingredients

Cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1/4 cup cocoa
1 tablespoon cocoa
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 cup hot water
1 teaspoon vanilla extract
Frosting
1 (16 ounce) package powdered sugar, sifted
1/4 cup cocoa
1/2 cup butter, melted
1/3 cup buttermilk
1 teaspoon vanilla extract

Preparation

Cupcakes:
Combine all the cupcake ingredients in a large mixing bowl; beat at low speed of an electric mixer just until blended. Then beat at high speed for 2 minutes.
Spoon the batter into paper-lined muffin pans, filling 2/3 full.
Bake at 350 degrees for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean.
Remove from the pans, and let them cool completely on a wire rack. Once cool, spread frosting on top of each cupcake.
Frosting:
Combine all the frosting ingredients in a mixing bowl; beat at low speed of an electric mixer until smooth. Yield: 2 1/2 cups.