Really chocolatey cupcakes

I don't post recipes but I just couldn't resist sharing this one. The recipe isn’t complicated, if you follow it carefully you’ll get perfect results. I bet you will and this has been tried as you can see from the picture above and the link from where I got this. Who doesn't wanna try a well-tested recipe!

Chocolate-chocolate cupcakes
(from here)

For the cupcakes
1 cup all purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter at room temperature
¾ cup sugar
1 large egg
1 large egg yolk
½ teaspoon pure vanilla extract
½ cup buttermilk
2 ounces bittersweet chocolate, melted and cooled

For the glaze
3 ounces bittersweet chocolate, coarsely chopped
1 tablespoon confectioner’s sugar, sifted
2 tablespoons cold, unsalted butter, cut into 6 pieces

Center the rack in the over and preheat the oven to 350 degrees F. fill each cup in a 12-cup, regular-size muffin tin with paper muffin cups.

Make the cupcakes
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Working with a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until it is soft and creamy.

Add the sugar and beat for about 2 minutes, until it is blended into the butter.

Add the egg, then the yolk, beating for about 1 minute after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear.

Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients.

Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula.

Divide the batter evenly among the muffin cups.

Bake for 22 to 26 minutes or until the tops of the cupcakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding them. Cool to room temperature on the rack before glazing.

Make the Glaze
Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Transfer the bowl to the counter and let stand for 5 minutes.

Using a small whisk or rubber spatula, stir the confectioners sugar into the chocolate, followed by the pieces of butter. If the glaze is too thin, stir it over ice water for a few seconds – less than a minute.

Dip the cooled cupcakes into the glaze, giving them a little twirl as you pull them out for nice squiggle of glaze in the center.