• Preheat oven to 180°C (350°F) and line a 12 piece muffin tray.

Cupcakes;

• Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.
• Cream the butter and sugar together.
• Add eggs one at a time, beating well after each addition.
• Mix the flour, baking soda and baking powder together.
• With the mixer on, add a ⅓ of the flour mixture to the butter mixture. Then add a ⅓ of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract.
• Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
• Place them on a tray to cool completely.

Buttery Caramel;

• Place the ingredients in a saucepan over a medium heat.
• Stir and wait for the butter and brown sugar to dissolve.
• Bring it nearly to the boil then remove from the heat. Allow it to cool a little before filling your cupcakes.

Frosting;

• Beat the softened butter until creamy.
• Add cocoa and cream or milk and beat.
• Slowly add the icing sugar as the beaters are going. If the mixture is too stiff add a bit more cream until it is the right consistency.
• Place the icing in a piping bag and pipe how ever you wish.