• 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

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

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

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

Peanut butter Frosting

1. 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

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

Cat Cora, Cooking from the Hip.