Chocolate Cupcakes

Cupcakes: Preheat oven to 350 degrees F. Line muffin tin cups with paper cupcake liners. Sift all dry ingredients. Put dry ingredients in mixing bowl on low speed. Slowly add hot water while mixer is on low.

Combine buttermilk, oil, vanilla and eggs in a separate mixing bowl. While mixer is on low speed, add the wet ingredients and mix until combined, making sure to scrape the bowl often. Portion into cupcake pans lined with wrappers and bake at 350F for 15 to 20 minutes. Let cool.

Chocolate buttercream: Place egg yolks on mixer with whisk attachment on high speed. While eggs are whipping, cook sugar and corn syrup to 250 degrees F. Turn egg mixture to medium speed and pour hot sugar mixture into eggs. (Make sure to pour sugar down the side of the bowl, not directly into eggs.) Turn mixer up to high speed. Once mixture has cooled down, but still a bit warm, turn mixer down to medium speed. Begin adding pieces of butter. Make sure to scrape the bowl often. Mix until smooth and shiny, then add vanilla and melted chocolate. Mix until combined. Pipe or spread the frosting over the cupcakes.