2 cups flour
1/2 cup of cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), softened
1 cup granulated white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup milk
1 cup boiling water
1 teaspoon baking soda
Preheat oven to 350˚F. Line a cupcake tin with 12 foil or paper liners.
Sift together the flour, cocoa, baking powder, and salt, and set aside.
In a separate bowl, cream together the butter, white sugar, and brown sugar. Add the eggs one by one. Add vanilla.
Add the dry ingredients slowly to the mixing bowl, alternating with milk, until combined.
Dissolve baking soda into the boiling water and add to batter, mixing until blended.
Fill the cupcake liners with batter about two-thirds full.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Cool for five minutes in tin, then turn out on wire racks to cool
completely. When cupcakes have cooled completely, spread with Ganache.