Method

Chocolate cupcake Method
Preheat oven to 350F and line muffin tin with cupcake liners or lightly grease and flour.
In large bowl whisk together sugar flour cocoa powder baking powder baking soda and salt.
Stir in oil and milk stirring until combined.
Add eggs one at a time stirring after each addition.
Stir in vanilla extract.
Add hot water and stir until the mixture is evenly combined (it will be a thin batter. When you first add the water the batter will separate a bit stir until it is even in texture. Be careful with the
hot water as it may splatter as it is stirred). Batter will be very thin don't panic!
Fill prepared muffin tin cavities just over 2/3 of the way full and bake at 350F for 18-22 minutes (use the toothpick test to check).
Allow cupcakes to cool completely before frosting.
Chocolate Buttercream Frosting Method
In electric mixer cream butter
Add sugar one cup at a time until completely combined Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula.
Add milk 1 tablespoon at a time and beating on medium-high speed after each addition for about 15 seconds until desired icing consistency is reached (the less milk you use the stiffer the frosting will be).
Pipe icing on completely cooled cupcakes.
Serve and enjoy.
Chocolate Ganache Frosting Method
Place chocolate chips and butter in a large bowl.
Heat the heavy cream either on the stove or in the microwave until almost boiling.
Pour the heated cream over the chocolate chips and butter. Allow to sit for 5 minutes without stirring.
Whisk until completely smooth and shiny.
Cool to room temperature (this may take about an hour but you can leave it at room temperature for longer).
Whip the ganache with a mixer until light and fluffy.
Spread or pipe onto cooled cake or cupcakes.