INGREDIENTS

INSTRUCTIONS

Make the cupcakes:  Preheat the oven to 375F. In a metal bowl set over
a pan of barely  simmering water melt the chocolate with the water,
stirring, until the  mixture is smooth and remove the bowl from the
heat. In a bowl whisk  the butter with the brown sugar until the
mixture is blended well and  whisk in the yolk and the chocolate
mixture. Onto a sheet of wax  paper sift together the flour, the baking
powder, and the salt and  add the flour mixture to the chocolate
mixture in batches alternately  with the milk, stirring well after each
addition. Stir in the  vanilla, divide the batter among 6 paper-lined
1/2-cup muffin tins,  and bake the cupcakes in the middle of the oven
for 18 to 20 minutes,  or until a tester comes out clean. Transfer the
cupcakes to a rack  and let them cool.  Make the frosting while the
cupcakes are baking:  In a metal bowl set over a pan of barely
simmering water melt the  chocolate with the butter, stirring, until
the mixture is smooth and  remove the bowl from the heat. Stir in the
confectioners' sugar, 2  teaspoons of the milk, and the vanilla and
blend the frosting well  (the frosting will thicken as it stands). When
the cupcakes are cool,  thin the frosting to the desired consistency
with the additional  milk, stirring in the milk drop by drop.  Spread
each cupcake with some of the frosting.  Makes 6 cupcakes.  Gourmet
April 1993  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2896
Calories From Fat: 1331
Total Fat: 150.9g
Cholesterol: 294.6mg
Sodium: 1433.9mg
Potassium: 789.2mg
Carbohydrates: 384.1g
Fiber: 11.1g
Sugar: 297g
Protein: 18.2g