Chocolate Cupcakes with Cream Cheese Frosting

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 3-4 minutes.

Slowly add the eggs and vanilla, combining well after each addition. Scrape the bowl well with a rubber spatula then sift and add the cocoa powder. Mix on low just until combined and scrape the bowl again. Mix on high for about 10-15 seconds until the mixture is well combined.

Sift the flour, baking powder, baking soda, and salt. Add half of the dry ingredients and mix on low speed. Slowly stream in about half the water. Mix just until combined then scrape the bowl well. Add the remaining flour and slowly stream in the remaining water with the mixer on low, just until combined. Scrape the bowl again and give the mixture a few final folds to ensure everything is incorporated.

Use a cookie scoop to divide the batter among the prepared muffin pan. Bake for 20-22 minutes, until the cupcakes spring back to the touch (or a toothpick comes out mostly clean). Set aside to cool.

Cream Cheese Frosting: Beat the butter and cream cheese with an electric mixer until smooth, about 1-2 minutes. Add the powdered sugar, vanilla, and salt and mix until fully combined.

Assembly: Fill a piping bag fitted with a star tip with the cream cheese frosting and pipe a generous amount on each of the cooled cupcakes. Finish with chocolate curls or sprinkles if desired and enjoy!