Ingredients for Dark Chocolate Cupcakes:
40g Cocoa Powder
20g Dark Chocolate, broken into pieces & melted
240ml Boiling Water
175g Self Raising Flour
2 tsp Baking Powder
1/2 tsp Salt
115g Unsalted Butter
200g Granulated White Sugar
2 large eggs
2 tsp Vanilla Extract

Ingredients for Chocolate Fudge Frosting:
120g Dark Chocolate, broken into pieces
150g Unsalted Butter
160g Icing Sugar
2 tsp Vanilla Extract

Method:
1. Preheat oven to 190°c & line a muffin tray with 15 muffin cases. In a small bowl stir the boiling hot water and the cocoa powder until smooth. Add in the melted Dark Chocolate then let it cool to room temperature. In another bowl, whisk together the flour, baking powder & salt.

2. With a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until mixed well. Then add the cooled cocoa mixture and stir until smooth.

3. Fill each muffin cup two-thirds full with mix and bake for about 15 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

4. For the frosting, melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. With a hand mixer, beat the butter until smooth and creamy. Add the sugar and beat until it is light and fluffy. Beat in the vanilla extract. Add the chocolate and beat on low speed until mixed well. Increase the speed to medium-high and beat until frosting is smooth and glossy.

5. Ice the cupcakes anyway you wish, I used a piping bag along with a large star nozzle. Top with Chocolate Squares or Sprinkles. I put the Chocolate & Love chocolate to good use & they turned out amazing!