1 3/4 cups sugar
1 1/4 cups water
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar
1/2 teaspoon vanilla
Decorator candies and/or sugars, if desired
- A pastry bag or plastic food bag with corner snipped off makes filling and frosting cupcakes a breeze.
- Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks.
- Use an apple corer to easily remove cake from center of cupcake.