Chocolate Cupcakes

I like to make these cupcakes right after Halloween because so many chocolate candies are left over and can be a nice surprise in each cupcake.
Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup butter, softened
1/4 cup oil
2 eggs, room temperature
2 tbs cocoa powder
1 oz chocolate, melted
1/4 cup hot water
1/2 cup sugar

Lemon butter cream frosting:
1/2 cup butter, softened
1 cup powdered sugar
1 tbs lemon juice
Zest of one lemon

Directions:
Preheat oven to 350°
Combine flour, baking powder, baking soda, pinch of salt and cocoa powder. Mix well and set aside.
Melt chocolate chips in hot water.
Line the 12 medium-size muffin tin pockets with paper cups. Add the chocolate candies in the bottom of each cup

In a mixing bowl, using an electric mixer, beat eggs, butter, and sugar until light and fluffy. Add flour. eat well. Fold in the melted chocolate and mix well.

Spoon the batter into the paper cups to about three quarters full. Bake in the preheated oven for 20 minutes. Let the cupcakes cool in the rack before frosting.

Meanwhile, make the lemon butter cream frosting by placing the butter in a mixing bowl and beating until fluffy. Gradually beat in the powdered sugar. Add the lemon zest and lemon juice, beating well.