Chocolate cupcakes with icing
Description
Preheat the oven to 160 degrees. Grease a baking pan with butter and set aside. Prepare the batter. Place butter and chocolate into a heatproof bowl set over a saucepan of boiling water. Stir until the chocolate and butter have melted. Allow to cool slightly. In a separate bowl, mix together flour, baking powder, and salt; set aside. Beat sugar and eggs with a mixer at medium speed for 4 minutes. Add the chocolate mixture, milk, and vanilla; mix well. Add the flour mixture and beat again. Pour the batter into the prepared pan. Bake for 27 to 30 minutes. Let cool completely in the pan. Prepare the glaze. Place semi-sweet chocolate into a bowl. Heat cream in a small saucepan over medium heat. Pour the hot cream over the chocolate and let stand for 5 minutes. Gently stir until smooth. Allow to cool, stirring every 10 minutes, for 25 to 30 minutes, until the glaze thickens slightly. Pour the glaze over the cake and let stand for about 20 minutes. Refrigerate for 30 minutes to 1 hour. Then let stand at room temperature for 15 minutes before serving. Cut the cake into slices, decorate the pieces with edible hearts, and serve.