Nordstrom Chocolate Cupcakes with Cream Cheese Frosting Makes 12 cupcakes 4 cups all-purpose flour 4 cups granulated sugar 1 1/2 cups cocoa powder 1 tablespoon, plus 1 teaspoon baking soda 3/4 teaspoons kosher salt 4 eggs 2 cups buttermilk 2 cups canola oil 1 tablespoon pure vanilla extract 2 cups boiling water Chocolate cupcake batter Combine all dry ingredients together and sift into mixing bowl. Using an electric mixer, mix with paddle on speed 1. Combine all wet ingredients except water together and add gradually. Stop mixer and scrape down sides of bowl and paddle. Return to speed 2. Turn down to speed 1 and gradually add hot water. Once all liquid is incorporated, stop mixer and scrape down sides of bowl. Return to speed 2 until all ingredients are well combined and batter is smooth. Line standard-sized cupcake pan with paper baking cups. Carefully fill with about 4 ounces of batter. Bake at 315 °F for 16 minutes. Rotate pan 90 degrees and continue to bake for 12-18 minutes. Cupcakes will be done when toothpick comes out clean. Let cool in the pans for 5 minutes. Remove the pans and transfer to wire racks to cool completely before icing. Cream Cheese Frosting 1 package (8 ounces) cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon fresh lemon juice 2 1/2 cups confectioners’ sugar, sifted To make the cream cheese frosting, beat the cream cheese, butter, vanilla, and lemon juice together in a large bowl with an electric mixer on high speed. With the mixer on low speed, gradually beat in enough of the confectioners’ sugar; when it’s smooth and spreadable, it’s ready to frost. (The cupcakes can be made up to 1 day ahead, stored in an airtight container at room temperature.)