I had a bad day, so the best way to fix it is through chocolate.

Cupcake Ingredients

• 2-1/2 cups  milk
• ½ pound of butter, cubed
• 8 ounces semisweet chocolate, chopped
• 3 eggs
• 2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

(makes ~36)

Cupcake Directions

1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Then let it stand for 10 minutes.
2. In a large bowl, beat eggs and vanilla; stir in chocolate mixture.
3. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
4. Fill cupcake tine and bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

Chocolate Glaze Filling

• 1 1/2 cups sugar
• 3/4 cup water
• 6 ounces of semi-sweet chocolate chips
• 1 cup of powder sugar

Directions

1. In a medium saucepan over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
2. Remove from the heat and stir to cool and thicken slightly, about 1 minute.
3. Add powder sugar to thicken mixture

Buttercream Ingredients

• ½ pound of butter softened
• 3 1/2 cups powdered sugar
• 1/2 cup cocoa powder (for chocolate)
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract or 1 teaspoon almond extract
• 4 tablespoons milk

Instructions

1. Cream butter.
2. Add powdered sugar and cocoa into the mixing bowl. Mix.
3. Add vanilla extract, salt, and milk/cream and beat for 3 minutes.
4. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.