10 oz. semisweet chocolate, broken into 1/2 oz. pieces
1 cup heavy cream
2 oz. unsweetened chocolate, broken into 1/2 oz. pieces
5 eggs
1 tsp. pure vanilla extract
3/4 cup of cake flour
1/2 tsp. baking soda
2 cups semisweet chocolate chips
 

CHOCOLATE ICING:

1/2 cup heavy cream
6 oz. semisweet chocolate, broken into 1/2 oz. pieces
 
 

Preheat oven to 325*.
Heat 1 inch of water in the bottom half of double broiler over medium heat. Place 10 oz. of semisweet chocolate, 1 cup heavy cream and the 2 oz. of unsweetened chocolate in top half of broiler. Tightly cover with plastic wrap. Allow to heat for 8 minutes. Remove from heat and stir til smooth. Set aside.

Place eggs, sugar and vanilla into bowl and beat with electric mixer on medium until lemon coloured and slightly thick (about 4 minutes). Add the melted chocolate mixture and beat on medium for 15-20 seconds more. Add the flour and baking soda and chocolate chips and beat on low for 10 seconds. Use rubber spatula to thoroughly combine the batter.

Evenly divide the batter into 18 baking cups (foil kind best) that have already been positioned into muffin tins. Fill the cups to 1/4" below rim. Bake in oven until toothpick inserted in center comes out clean (about 25-30 minutes) Remove from oven and allow to cool at room temperature.
 

ICING: Heat 1/2 cup cream in saucepan over medium-high heat. Bring to a boil. Place 6 oz. semisweet chocolate into a bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with whisk til smooth.

Dip each cupcake into icing and refridgerate for 30 minutes. Allow cupcakes to come to room temperature (about 15-20 minutes) before serving.
 
 
 

* Just a note : 10oz + 2oz +16oz(2 cups)+ 6oz. = 34oz!

34oz = 2lbs. 2oz of CHOCOLATE!!!!!
You can see there will be NO DOUBT these will be GREEEEEEEAT!!!!!!
(So does this mean if I only eat 9 a day Ill only gain 1lb. 1oz.???
and then if I vacuum the whole house I am SUPPOSE to lose at least that much SOOOOOOOOOO sounds like a plan to me!!)