Adventures in . . . Sweet Mandy B's Chocolate Cupcakes

Wow. For opening night of the Motley Coffeehouse, I made a chocolate cupcake recipe that comes from Sweet Mandy B's, a bakery in Chicago. The best part, by far, was the frosting. It was the most amazing chocolate frosting I've ever had. I think this has something to do with the fact that I used Scharffen Berger Cocoa Powder (unsweetened), and you could really taste the bright, tangy bite of Scharffen Berger's chocolate. The cake part itself was a bit fussy, and none of the cupcakes really rose that well, and a fair number of them sank. My guess is that they were a little undercooked (I'm not complaining, though.), and that I probably shouldn't have piled so many in the oven at one time. Here's the recipe:

Sweet Mandy B's Chocolate Cupcakes With Chocolate Frosting
Makes 24 + a handful of minis.

Preheat oven to 325. Line muffin tins.

Sift into big bowl:
1 ½ C flour
1 C unsweetened cocoa
1 ¼ t b.s.
1 ¼ t b.p.
1 t salt
2 C sugar

Turn mixer on low and add, in order:
¾ C hot water
¾ C milk
2 eggs
½ C vegetable oil
1 ½ t vanilla extract

Scrape down sides of bowl and beat on medium, briefly, to achieve a smooth batter.

Scoop into muffin tins. Fill tins about ½ full. Bake for 30 min. Chocolate Frosting
Cream:
1 C (2 sticks) butter

Beat in:
3 T dark corn syrup
1 t vanilla
pinch salt

With machine off, sift in 2/3 C unsweetened cocoa. Carefully turn the mixer on low and avoid inhaling (these were the instructions that I found--is this for real that it's dangerous to inhale cocoa powder?). Then turn off and sift in 1 lb confectioners' sugar, in three parts (I put in 2 C confectioners' sugar, all at once). Last, add ½ C whipping cream, and beat until fluffy.