Cupcake Cupcakes

I've saw these on Confession of a Cookbook queen and I had tO giive it a try 

In my country reese's are really expensive like 3 dollars a little bag so , that for us is a lOt for candy's sO I've made my own chOcolate caps....:D

I use these chocolate recipe 

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

gs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days. Makes about 16 cupcakes.

And my usual frosting

Buttercream

•  2 sticks of butter
•  2 tablespoons milk
•  1 teaspoon vanilla 
•  4 cups powdered sugar. 
• 1 tbs of light corn syrup

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Frost cupcakes or pipe frosting on with a large piping tip.    

I pipe a little on the cupcakes and topped it with sprinkles.