Instructions for Chocolate Cupcakes:

1. Preheat your oven to 75°C and line a muffin tin with cupcake liners.

2. In a mixing bowl, whisk together the wet ingredients until smooth.

3. In a separate bowl, whisk together the dry ingredients until combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Slowly pour in the hot water while stirring, until the batter is well mixed. We are looking for a semi-thin batter; not too thick.

6. Divide the batter evenly, filling each liner about 2/3 full.

7. Bake in the oven for 15-20 minutes, or until they are baked all the way through

8. Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Instructions for Chocolate Frosting:

1. In a mixing bowl, beat the softened butter until creamy and smooth.

2. Sift in the cocoa powder and powdered sugar to the butter, and beat on low speed until combined.

3. Slowly add the milk and vanilla extract, continuing to beat on low speed.

4. Once all the ingredients are incorporated, increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.

To assemble:

1. Once the cupcakes are completely cool, use a piping bag or a butter knife to generously frost each cupcake with the chocolate frosting. Enjoy!