Bittersweet Cupcakes w/ Cocoa Cream Cheese Frosting

Ingredients:
4 Tbsp. unsalted butter, at room temperature
1/4 c. vegetable oil
1/4 c. water
4 oz. bittersweet chocolate
1 c. all-purpose flour
1 c. granulated sugar
3/4 tsp. baking soda
1/8 tsp. salt
1 large egg
1/4 c. buttermilk
1 tsp. pure vanilla extract

Preheat the oven to 350 F. Line a 12-cup muffin tin with paper or foil liners.

In a medium saucepan, melt the butter with the vegetable oil, water, and bittersweet chocolate over low heat.

In a large bowl, sift the flour with the sugar, baking soda, and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.

Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.

Cocoa Cream Cheese Frosting
(adapted from Ina Garten)

Ingredients:
16 oz. cream cheese (room temperature)
2 1/2 sticks unsalted butter (room temperature)
2/3 lb. confectioners' sugar, sifted
1/3 c. cocoa powder (unsweetened, not Dutch processed)
1 tsp. pure vanilla extract

Combine the butter, cream cheese, sugar, cocoa, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.