Frosted Chocolate -Buttermilk Cupcakes

3/4 cup(s) all-purpose flour (spooned and leveled)
3/4 cup(s) sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
6 tablespoon(s) unsweetened cocoa powder, preferably Dutch-process
3 tablespoon(s) unsalted butter, melted
6 tablespoon(s) buttermilk
1 large egg
1 large egg white
Light Cream-Cheese Icing

--------------------------------------------------------------------------------

Directions

Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.