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1/4 cup Dutch-process cocoa powder, plus more for sprinkling
1 1/4 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 1/2 cups packed dark brown sugar
3 large eggs
1/2 cup buttermilk
2 teaspoon pure vanilla extract
2 tbsp milk
icing sugar
Preheat the oven to 325°. Line muffin cups with paper liners.
In a small bowl, mix the chocolate and 1/4 cup of cocoa.
Add the boiling water and let melt, then whisk until smooth. In a medium bowl, whisk the flour with the baking soda and salt.
In a large bowl, using an electric mixer, beat 3/4 plus 2 tbsp of butter and brown sugar until fluffy.
Beat in the eggs, buttermilk and 1 tsp vanilla, then slowly beat in the dry ingredients and the chocolate mixture in 3 alternating batches.
Fill the muffin cups three-fourths full with the batter. Bake about 18 minutes, shifting the pans halfway through, until the cupcakes are springy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cupcakes cool in the pans for 15 minutes, then unmold them and transfer to a rack to cool completely.
Beat 2 tbsp butter with the milk and 1 tsp vanilla. Add enough icing sugar to make a creamy consistency. Spread the icing on the cooled cupcakes. Serve.