Preheat oven to 375 degrees.

This recipe makes about 18 cupcakes if you fill the tins 2/3 full with batter, so place 18 paper cups into muffin tins to start. You might make more, or less, depending on how full you fill the tins.

Melt butter in the microwave in a large mixing bowl.

Mix in the brown sugar till it's smooth and shiny, then add the vanilla and eggs. Use a whisk or hand held mixer to beat in the eggs and vanilla till the sugar/butter mixture is smooth and shiny.

Place the flour on top of the wet mixture, then layer the salt, baking powder and cocoa powder on top of the flour. Gently stir the flour layer into the wet mixture till smooth and well combined. Do not beat!

Fill the muffin tins about 2/3 full. Bake for about 10-12 minutes. They are done when the tops begin to puff up and crack.

Remove from pans and place on a baker's rack to let them cool.