Arrange rack in the middle of the oven. Heat the oven to 400 degrees F. Line
12 standard muffin cups with paper liners and spritz with Baker's Joy.
Cupcakes: Place 2 unbroken eggs in a bowl of hot tap water.
Place chocolate and water in
a microwaveable dish or in a double boiler and melt. Stir until mixture is smooth.
Set it aside.
Cream the butter with the sugar until blended, then add the egg yolks and melted
chocolate and mix thoroughly.
Sift the flour with the baking powder and salt onto a piece of wax paper. Spoon
into the butter mixture in thirds, alternately with the milk and vanilla, stirring
after each addition. Transfer the batter to the muffin cups.
Bake until a wooden pick comes out clean, 18 to 20 minutes.
Let cool on a rack.
Frosting: Melt chocolate and butter together in a microwaveable bowl
or double boiler until smooth.
Stir in confectioners' sugar, milk and vanilla extract and blend until smooth.
Let frosting stand until the cakes are cooled, then
add milk as needed to thin the frosting.