Cupcakes

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine the 1.75 ounces of chocolate and the boiling water in a heat proof bowl.

3. Stir until smooth and then cool.

4. Sift the flour, baking powder and salt together.

5. Combine the butter and sugar, and beat until light and fluffy.

6. Add the eggs one at a time and beat until smooth.

7. Stir in the vanilla extract.

8. Scrape down the sides of the mixing bowl to make sure that all of the ingredients are well incorporated.

9. Spoon the mixture into greased or lined muffin tins (if using muffin liners, opt for the foil versions).

10. Fill each about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

11. Remove from oven and place on a rack to cool.

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Frosting

1. Melt the 4 ounces of chocolate.

2. Remove from heat and set aside to cool.

3. Beat the butter until smooth and creamy.

4. Add the powdered sugar and beat until light and fluffy.

5. Add the vanilla extract.

6. Add the chocolate and mix until combined.

7. Scrape down sides of the mixing bowl.

8. Increase the speed of the mixer and beat until the frosting is smooth.

9. Pipe frosting onto cooled cupcakes and garnish with chocolate curls or a Lindt EXCELLENCE diamond.

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