***Chocolate Cupcakes*** 2 cups sugar 1 3/4 cup all purpose flour 3/4 cup cocoa powder 1 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla or almond extract 1 cup boiling water ***Chocolate Cream Cheese Frosting*** 8 tablespoons butter, at room temp 8 ounces cream cheese, softened 1/2 cup cocoa powder 1 teaspoon vanilla or almond extract 3 drops milk or cream (as needed)
Heat oven to 350 degrees F. Place paper liners in cupcake tins.
For Chocolate Cupcakes: Combine dry ingredients in a large bowl. Add eggs, milk, oil, and extract then beat on medium speed with electric mixer (this method must be used with cake mixes to insure a high rise in your cakes) Mix for 2 minutes.
Stir in boiling water, batter will be thin. Divide batter between lined cupcake tins.
Bake on middle rack for 30-35 minutes, times may vary with your oven temp. Cool on rack in pan.
For Chocolate Cream Cheese Frosting: Beat the butter and cream cheese with a mixer until blended. Add in remaining ingredients and just enough milk until it is the desired consistency. It should be glossy and smooth.
Frost the cooled cupcakes and refrigerate any leftover frosting for up to 1 week, covered.