CUPCAKE BATTER:

2 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 lg eggs
3 oz unsweetened chocolate, melted & cooled
1 1/2 cups buttermilk
1 tsp vanilla extract

CHOCOLATE BUTTERCREAM FROSTING:

1/2 cup plus 2 tbs (1 stick + 2 tbs) unsalted butter, at room temperature
4 cups 10x sugar
2 oz unsweetened chocolate, melted & cooled
1/4 tsp salt
3-4 tbs half-and-half, heavy cream, OR buttermilk, or as needed
1 tsp vanilla extract

preheat the oven to 350°. line a muffin pan or pans with paper cupcake liners.

whisk together the flour, baking powder, and salt in a bowl. set aside.

in a large bowl, using an electric mixer, cream the butter and sugar together until light, about 2 minutes. add the eggs one at a time, beating well after each addition. blend in the cooled chocolate. add the flour mixture alternately with the buttermilk, beating until smooth and well blended. mix in the vanilla.

fill the cupcake liners 2/3 full with the batter. bake in the center of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean. cool the cupcakes in the pans for 5 minutes, then remove to wire racks too cool completely.

while the cupcakes are cooling, prepare the frosting. in a large bowl, with an electric mixer, cream the butter until light. add the sugar, chocolate, salt, and 3 tablespoons half-and- half and beat until smooth. blend in the vanilla. or make the frosting in a food processor. if the frosting is too thick, add more half-and-half by the teaspoon.

spoon the frosting onto the cupcakes and swirl it over the top of each one in a circular motion, creating a peak. let stand until the frosting is set.

makes 18 cupcakes