TOTAL TIME1hrPREP30 minsCOOK30 mins

NutritionYIELDS 24cupcakes cupcakes 112cupsflour 1cup unsweetened cocoa 114teaspoonsbaking soda 114teaspoonsbaking powder 1teaspoonsalt 2cupssugar 34cuphot water 34cupmilk 2largeeggs 12cup vegetable oil 112teaspoonsvanilla extract chocolate frosting 1cupunsalted butter 3tablespoonsdark corn syrup 1teaspoonvanilla 1pinchsalt 23cup unsweetened cocoa, sifted 1lbconfectioners' sugar, sifted 12cup whipping cream candy sprinkles (optional)DIRECTIONS1. Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.2. Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.3. Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325 until a toothpick inserted into the center comes out clean, about 30 minutes.4. While cupcakes are cooling, prepare the frosting.5. Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.6. With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.7. When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.