Chocolate Cupcakes With Multicolored Frosting

• 34 cup unsweetened cocoa powder
• 1 12 cups all-purpose flour
• 1 12 cups sugar
• 1 12 teaspoons baking soda
• 34 teaspoon baking powder
• 34 teaspoon salt
• 2 large eggs
• 34 cup warm water
• 34 cup buttermilk
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract
• 12 ounces unsalted butter, softened
• 1 lb confectioners' sugar, sifted
• 12 teaspoon pure vanilla extract
• gel-paste food coloring

1. DIRECTIONS FOR CUPCAKES:.
2. Preheat oven to 350 degrees.
3. Line standard muffin tins with paper liners; set aside.
4. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
5. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.
6. Scrape down the sides and bottom of bowl to assure batter is well mixed.
7. Divide batter evenly among muffin cups, filling each 2/3 full.
8. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
9. Transfer to a wire rack; let cool completely.
10. DIRECTIONS FOR FROSTING:.
11. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
12. Reduce speed to medium.
13. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.
14. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).
15. Add vanilla, and beat until buttercream is smooth.
16. Use immediately, or cover and refrigerate for up to 3 days.
17. (Bring to room temperature, and beat on low speed until smooth before using.
18. ).

cocoa, flour, sugar, baking soda, baking powder, salt, eggs, warm water, buttermilk, safflower oil, vanilla, butter, sugar, vanilla, gelpaste

Taken from www.food.com/recipe/chocolate-cupcakes-with-multicolored-frosting-366976 (may not work)