instructions

• First, make the frosting because it needs time to cool off and chill.
• In a medium-size pan, pour the hot water and cocoa powder. Mix until the cocoa
  the powder is dissolved.
• Add condensed milk and evaporated milk. Mix well and stir.
• Keep stirring using medium-low heat. You know it’s ready when you can see the
  bottom of the pan plus the mixture will thicken. It took me about 40-45 minutes to get
  the right consistency. Be patient and always stir because you don’t want it to burn. Turn
  off the heat.
• When it’s ready, add the butter and vanilla. Stir well.
• Pour the fudge into a bowl. Let the fudge cool to room temperature and then cover it
  with plastic wrap and put it in the fridge for an hour.
• For the cupcakes
• Preheat the oven to 350°F. Line your cupcake pan with cupcake liners. Set aside.
• In a bowl mix flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, whisk the eggs and granulated sugar, brown sugar for a couple of
  minutes. Add in oil and vanilla and mix until combined.
• Now, you can use a mixer or not. It is up to you. I used my mixer. But, you can mix
  everything with a whisk or spatula in a very gentle way.
• Pour half of the wet ingredients into the dry ingredients. Then half of the milk. Mix for
  a minute. Repeat with the remaining wet ingredients and milk. Stir until you don’t see
  any lump of flour. Do not overmix. The batter will be thin and that’s totally fine.
• Pour or spoon the batter into the liners. Fill only halfway. Bake for 18-21 minutes, or
  until a toothpick inserted in the center comes out clean. Allow cooling completely before
  frosting.
• Frost your cupcakes and add some sprinkles! You can use a piping bag. We
  used 1M tip. You can also just spread the frosting on the top with a knife or a small
  spoon.
• These cupcakes can last for a few days (up to 4 days). Just place it into a container with
  a lid. They do not need refrigeration.
• Recipe by our friend Sandra @PastryTales