Devilishly Delicious Chocolate Cupcakes and chocolate buttercream frosting

http://www.verybestbaking.com/products/chocolatier/recipes/detail.aspx?ID=139823

Ingredients:

• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1 cup all-purpose flour
• 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup water
• 1 cup packed light brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1/2 cup (1 stick) butter, softened
• 1/4 teaspoon vanilla extract
• 1 1/3 cups powdered sugar

Directions:
FOR CUPCAKES:
PREHEAT oven to 350º F. Paper-line 14 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, cocoa, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Frost with Bittersweet Chocolate Buttercream Frosting.

FOR BITTERSWEET CHOCOLATE BUTTERCREAM FROSTING:
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at at a time, to desired consistency. Makes 1 1/2 cups.