4 ounces unsweetened or bittersweet chocolate, chopped
1/2 c butter, cut into cubes
1 1/4 c sugar
1 t vanilla extract
3 eggs
3/4 c flour
1/4 t salt
Melt chocolate and butter together until smooth and combined. Let cool for a few minutes. Stir in sugar, then vanilla. Add eggs, one at a time, mixing well after each addition; mix in flour and salt.
Pour batter into 12 paper lined muffin tins and bake at 325 degrees for 20-23 minutes. DO NOT over bake.
Cool then frost.
1/2 c butter, soft
3/4 c light brown sugar
1 t vanilla extract
1 1/4 c flour
1/2 t salt
1/4 c milk (more or less to desired spreading consistency)
1 c mini chocolate chips
In a bowl cream butter and sugar together; add vanilla and beat well. Stir in flour and salt until doughy. Add milk and beat until fluffy. Gently fold in chocolate chips.
Frost cooled cupcakes. Store in refrigerator.
