Photo gallery: Eager beaver cupcakes

Eager Beaver Cupcakes: Step 1

In small bowl, whisk cocoa with 3/4 cup (175 mL) boiling water; let cool.

In separate bowl, whisk together eggs, half of the cooled cocoa mixture and vanilla; set aside.

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. On low speed, beat in butter and remaining cocoa mixture until combined. Increase speed to medium; beat for 1 minute. Gradually beat in egg mixture, scraping side of bowl as necessary. Divide among 12 large paper-lined muffin cups, smoothing tops.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pan for 5 minutes. Remove from pans; let cool completely on racks. (Make-ahead: Wrap individually in plastic wrap and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in maple extract. Beat in sugar, 1/2 cup (125 mL) at a time. Beat in chocolate until fluffy. (Make-ahead: Cover and refrigerate for up to 3 days; beat before using.) Spoon 1/3 cup (75 mL) of the icing into piping bag fitted with small plain tip; set aside for decorating face.

Cut tops off each cupcake level with top of paper liner (see photo); cut one-third off each top, reserving large piece.