Instructions

1. Cupcake Directions
2. Sift the flour, baking soda, baking powder, and salt together into a bowl. Set aside.
3. Add the cocoa to the boiling water and mix until all lumps have dissolved. Set aside.
4. In a large bowl cream together the butter and sugar.
5. Add the egg and vanilla to the bowl with the creamed butter and sugar.
6. Beat on high for about 2 minutes.
7. Add half the dry ingredients and half the cocoa mixture to the bowl and beat for about 1 minute.
8. Add the remaining dry ingredients and cocoa mixture to the bowl and beat for 2 minutes on high.
9. Fill the cupcake wells 3/4 full with batter.
10. Bake in a preheated 350 degrees oven or (325-degree oven for dark pans) for 20-24 minutes or until the top of a cupcake springs back when touched.
11. Allow cupcakes to cool completely before frosting.
12. Frosting Directions
13. Cream the softened butter in a large bowl until smooth and fluffy.
14. Gradually add the powdered sugar to bowl and beat on medium.
15. Add the Kahlua to the frosting and beat for 3 minutes, scraping the bowl occasionally.
16. Frost cooled cupcakes.
17. Refrigerate until serving.