Instructions

• Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, ensuring they are evenly spaced.
• Step 2: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer.
• Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
• Step 4: In a separate bowl, whisk together the flour, cocoa, baking soda, salt, and baking powder. This will ensure even distribution of the leavening agents.
• Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the water. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
• Step 6: Divide the batter evenly among the lined muffin cups, filling each about 2/3 full.
• Step 7: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
• Step 8: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the confectioners sugar and vanilla extract, beating until well combined and fluffy.
• Step 9: Once the cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the cream cheese frosting.