Chocolate Cupcakes

Prepare your muffin tin by lining with 12 standard liners.

In a heatproof bowl, combine chocolate and cocoa powder. In a saucepan over medium heat, heat the granulated sugar, butter, and water, stirring occasionally, until the butter melts and the sugar dissolves. Pour the butter mixture over the chocolate and whisk until the mixture is smooth and all the chocolate is melted. The more evenly and finely you chop the chocolate, the faster youll get there. Let cool slightly (just enough so its not still hot) and whisk the milk, egg, extra yolk, and vanilla into the chocolate mixture until combined.

In a bowl, stir the flour, baking powder, baking soda, and salt until blended. Add the flour mixture to the chocolate mixture and whisk until smooth. Let the batter sit at room temperature for 1 hour or cover and refrigerate for up to 3 days.

When ready to bake, preheat the oven to 350F. Spoon the batter into the muffin tins. (I actually got a few more cupcakes than 12). Bake for 30 minutes or until the tops spring back when pressed lightly with a fingertip. Cool completely on a wire rack.