Recipe: Double fudge chocolate cupcakes

My husband says these cupcakes make him feel as though he is five years old again. They have an amazing deep chocolate flavour and they freeze well. For an old-fashioned effect, swirl the icing on top of the cupcakes; for a more modern look, pipe it.

You can bake the batter in two deep 9-inch (23 cm) pans and make an old-fashioned layer cake. Bake for 30 to 35 minutes, or until the cake springs back when pressed in the centre. We sometimes also make mini cupcakes (you should have about 70); bake them for 10 to 12 minutes.

Ingredients
1/2 cup (125 mL) cocoa, sifted
2/3 cup (150 mL) chopped unsweetened chocolate (about 4 oz/125 g)
1 cup (250 mL) boiling water
1 cup (250 mL) butter
1 cup (250 mL) granulated sugar
1 cup (250 mL) brown sugar
3 eggs
1 tbsp (15 mL) vanilla
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) milk
    
Chocolate icing
3/4 cup (175 mL) butter, cut in small pieces
12 oz (375 g) semisweet or bittersweet chocolate, melted and cooled
1/3 cup (75 mL) cocoa, sifted
1 tbsp (15 mL) vanilla
3 cups (750 mL) icing sugar, sifted
1/2 cup (125 mL) milk, approximately