Bake until golden and tops bounce back when gently pressed, about 12-15 minutes. Cool in the pan for about 5 minutes and then transfer to a rack to cool completely.
To make the frosting:
Add all ingredients to the bowl of a food processor and process until smooth, pausing to scrape down the bowl once.
Frost cupcakes as desired.
Notes
Notes:
The cupcakes can be baked ahead. Store at room temperature for up to 5 days or tightly wrapped in the freezer (un-frosted) for a month of more. Thaw in wrappings before frosting.
Frosting can also be made ahead. Store in the fridge for at least 1 week and in the freezer for a month or more. Let come to room temperature and then pulse in food processor until smooth to "refresh" the texture.
You can use an electric mixer to make the frosting if you'd like, but know the end result will be slightly difference than pictured here. The food processor keeps the frosting dense and fudge-like, using a mixer will incorporate more air, making it fluffier.