Hershey's Chocolate Cupcakes w/ Honey Cinnamon Frosting

Usually when it comes to making cakes and cupcakes I head straight for the box...so much easier that way. Well today I wanted to try and actually make cupcakes without the box! I found this recipe and it seemed easy enough. It only makes 12 cupcakes, but that's plenty for just me and Jim...I don't plan on sharing these :o) The frosting recipe I found came from Good Things Catered. I know it might sound like a strange combination, but it's fantastic! My cupcakes did deflate a little when I pulled them out of the oven, but nothing a little frosting can't hide. They're yummy!

4 tbsp. (1/2 stick) unsalted butter, melted and cooled
6 tbsp. Hershey's Cocoa powder
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup milk, room temperature
1 large egg, lightly beaten, room temperature
1 tsp. pure vanilla extract
1/2 cup boiling water

Place rack in center of oven and heat to 350 degrees. Line cupcake tins with 12 paper liners; set aside. In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Using a hand-held electric mixer on medium speed, beat for two minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners. Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

Honey Cinnamon Frosting
Everyday Food

1 1/4 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tsp. honey
1/8 tsp. ground cinnamon

In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes