===Ingredients===
  * 2.5 oz unsweetened chocolate, chop chop
  * 3.4 cup + 3 tbsps cake flour
  * 1/2 tsp baking powder
  * 1/4 tsp salt
  * 7 tbsps butter, softened
  * 1 1/4 cups sugar
  * 2 large eggs
  * 1/2 cup walnuts, chop chop
  * 1 1/4 tsp vanilla


===Method===
  - Preheat oven to 350F. Line muffin pan with cupcake liners.
  - Melt chocolate in a double boiler. Cool.
  - Sift flour, baking powder and salt onto wax paper
  - Hand mix butter and sugar in a large bowl
  - Beat eggs lightly and add to butter/sugar.
  - Add cooled chocolate. Blend thoroughly.
  - Slowly add sifted ingredients.
  - Beat until smooth, stir in nuts and vanilla.
  - Bake 20-22 minutes or until clean toothpick.
  - Cool completely before frosting.

====Frostings====
Seven Minute Frosting:

  * 2 egg whites
  * 1 1/2 cups sugar
  * 1/2 cup water
  * 1 tbsp light corn syrup
  * 1 tsp vanilla
  * 1/2 tsp salt

  - In the top of a double boiler off the heat, mix all ingredients except vanilla.
  - Beat on low for 1 minute.
  - Put bowl over simmering water, reduce heat to medium. Beat constantly for seven minutes, or stiff peaks and tripled volume.
  - Take off heat, beat 2-3 minutes until cooled, thick and glossy. Beat in vanilla.


Peanut butter Frosting

  - Place 1 cup above frosting in a bowl. Whisk in 1/2 cup smooth peanut butter. Gently fold in the rest of the frosting.

Honey Frosting

  - Reduce sugar to one cup in above frosting. Add 1/2 cup honey. You may need to beat longer.



===Notes===

Cat Cora, Cooking from the Hip.