Dark Chocolate Cupcakes

Best chocolate cupcake recipe ever, courtesy of Ghiradelli, found on Martha Stewart's site.

Ingredients:
Cupcakes:
1/4 cup unsweetened cocoa
1 1/8 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
5/8 cup whole milk
1/3 cup strong brewed coffee or espresso
1/2 cup (or 1 stick) unsalted butter

Frosting:
6 ounces Semi-Sweet Chocolate Baking Bar, broken or chopped into 1-inch pieces
3/4 cup heavy cream
3 tablespoons unsalted butter
2 ounces white chocolate, melted (optional, for decorating)

Directions:
Preheat the oven to 350°F. Line 12 muffin tins with paper liners or spray with nonstick spray.

To make the cupcakes, sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Remove the cupcakes from the pan and continue to cool on a wire rack to room temperature.

To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.

Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes.