Double Chocolate Cupcakes

Ingredients

Cupcakes

• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 cup butter
• 1 cup all-purpose flour, sifted
• 1 3/4 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract

Frosting

• 1 cup butter, room temperature
• 2/3 cup boiling water
• 1 cup Dark cocoa powder, sifted *you can use regular cocoa powder if you prefer
• 8 cups powdered sugar
• 1 tsp vanilla

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners.
2. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla .
4. Fill muffin cups 2/3 full.
5. Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
6. For the frosting. In a mixer combine all ingredients on low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth.
7. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.