Chocolate Cupcakes

CUPCAKES:
1 1/4 cups flour
3/4 cup unsweetened cocoa
1 tbsp baking powder
1/2 teaspoon salt
1 1/3 cups sugar
2/3 cup milk
3 large eggs
1/2 cup butter at room temperature
1 teaspoon vanilla extract

FROSTING:
1/3 cup butter
1/3 cup cocoa
1/2 tsp vanilla
3 cups confectioners' sugar
3 tbsps milk

Cupcakes:
Sift the flour, cocoa, baking powder and salt into the bowl.

In a large bowl, cream butter with suger. Gradually add the flour mixture alterning with the milk. Add the vanilla. Mix well.

Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 375F until a toothpick inserted into the center comes out clean, about 20 minutes.

FROSTING:
Melt the butter. Let cool. Add cocoa & vanilla. Mix. Add sugar alternating with the milk. Mix well.

Adapted from Cacao Fry's