Devil’s food cupcakes

Do this:
1. Chop the dark chocolate coarsely and place in a heatproof bowl.
2. Pour the cream into a saucepan and heat over high heat. Remove the pan from the heat just when you see that the cream will begin to boil.
3. Pour the cream over the chocolate and mix gently (not too hard!) until all the melted chocolate into the whipped cream.
4. Put the bowl in the fridge and mix occasionally until it has received a spreadable consistency that you can pipe. When the frosting has reached the desired consistency, let it stand in room temperature until you are ready to have it on the muffins. If you are going to use it the next day, you can leave it in the refrigerator until then and take out a moment before to allow it to become soft.

Ingredients (succulent chocolate muffins):
75 g butter
0.5 teaspoon vanilla
0,5 cup water
0,5 cups milk
1 egg
1,25 cups flour
0,5 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 cup granulated sugar

Do this:
1. Preheat the oven to 347 degrees.
2. Distribute cupcake cases in a muffin pan.
3. Melt the butter in a saucepan.
4. Add the vanilla sugar, water, milk and eggs to the butter.
5. Mix the flour, cocoa, baking soda, baking powder and granulated sugar, and sift down into the butter mixture.
6. Wisk until smooth.
7. Bake in middle of oven for about 15 minutes.
8. Let the muffins cool completely before you have the frosting.