Super Moist Cupcakes, From the FarmChick

I made these today and was very worried about them being as watery as soup, but it worked out well.  They are a lot like Devils foods cake. Delicious and not overly sweet.  Perfect for frosting and serving at  kids party.

1 cup sugar

1 cup brown sugar (not packed)
1 3/4 cup flour

3/4 cup cocoa powder
1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 eggs
1 cup milk
1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

Preheat oven to 350 degrees.  Fill muffin pans with 24 cupcake liners.  Sift dry ingredients into a mixing bowl.  (I recommend a batter bowl to easily pour the batter into the cupcake liners).  Add eggs, milk, oil and vanilla.  Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula.  Add the boiling water, and beat, just until blended.  (Don't be alarmed - the batter appears watery).  Evenly ladle  the batter into the liners. No more than half full, or they rise with to big of a point, to frost.  Bake for 20-25 minutes, until the center of the cupcakes springs back when lightly touched.  Cool and frost.
Vanilla Buttercream Frosting

Perfectly sweet, but not overly so, and light and creamy just like you'd want on a cupcake.

1/3 cup butter, just slightly cooler than room temperature

3 1/2 cups powdered sugar
1/4 cup milk

1 1/2 tsp vanilla
food coloring, if desired

Beat butter in a medium-sized mixing bowl until creamy.  Gradually beat in 3 cups of the powdered sugar.  Beat in milk and vanilla.  Blend in remaining 1/2 cup powdered sugar.  If desired, tint with food coloring.  (For the perfect pastel colored frosting, only 1 drop of food coloring is necessary).