Preheat the oven to 350 F. Line the cupcake/muffin pans with liners.

I used my stand mixer to make the batter for the cupcake as I had doubled the recipe. You could make it using a hand mixer as well, but since we are using boiling water in the recipe, having the hands free was very helpful.

In the bowl of the mixer, add the dry ingredients. Mix to combine and then add the eggs, milk, oil and vanilla extract. Beat the mixture for about a minute and then slowly add the boiling water.

Keep beating the mixture until the batter is smooth but do not over beat the batter. Keep in mind that this cake batter is very runny. I was very scared when I saw that the batter was very runny, but the cupcakes turned out marvelous.

Fill the prepared muffin tray a little more than ½.

Bake them for about 18 - 20 minutes or until the toothpick inserted into the center of the cupcake comes out clean.

Cool the cupcakes in a cooling rack. Let them cool entirely before frosting them.

Melt the semi sweet chocolate chip morsels in the microwave and cool it down to room temperature.

Place the room temperature butter in the bowl of the mixer and beat in medium speed until light and creamy.

Slowly add the powdered sugar in batches and keep mixing until the frosting is very smooth and silky. This will take about 4-5 minutes.

Add the vanilla extract and slowly pour the melted chocolate in the frosting and keep beating the frosting to make it smooth.

Once the cupcakes have cooled well they are ready to be frosted.