Devil's Food Cupcakes

I am generally not a from scratch baker so this recipe I took from my beloved Fannie Farmer Cookbook.
When it comes to the frosting, you can buy it or attempt to make it.

• 1/4 cup unsweetened cocoa
• 1 cup plus 3 tbsp. white sugar
• 3 tbsp. water
• 1/2 cup milk
• 1/4 pound butter
• 1 tsp. vanilla
• 2 eggs - separated (you will use the yolks and the whites)
• 1 cup flour
• 1/2 tsp. cream of tartar
• 1/2 tsp. salt
• 1/2 tsp. baking soda

1. Preheat the oven to 350°. Place cupcake wrappers in the muffin tins.
2. In a bowl blend the flour, cream of tartar, salt and baking soda together.
3. In a separate small bowl beat the egg whites until they are foamy and add in 1/2 cup of sugar. Beat until the whites are stiff, but not dry.
4. In a small sauce pan add the cocoa, 3 tbsp. sugar and the water. Cook over low heat until smooth and blended.
5. Remove the cocoa mixture from the heat and whisk in the milk. Set this aside.
6. In a mixing bowl, cream the butter on medium speed. Add in the vanilla and 1/2 cup of the sugar and beat until light.
7. Next, beat in the egg yolks and add in the cocoa mixture, blend well.
8. Add in the dry ingredients a little at a time until smooth.
9. Fold in the beaten egg whites.
10. Scoop the batter into the muffin tins filling 2/3rd's of the way.
11. Bake for about 13-18 minutes until a toothpick inserted comes out clean.
12. Allow the cupcakes to cool completely, then frost.

Chocolate Frosting

•  2 oz. unsweetened chocolate
• 1 tbsp. butter
• 1/3 cup milk (you may have to add a splash more)
• 2 cups confectioners' sugar
• 1 tsp. vanilla

1. Melt the chocolate, butter and milk in a bowl over a pot of simmering water.
2. Cool to lukewarm then stir in the sugar and vanilla.
3. Beat until thick enough to spread.

**You can also add 1/2 bar (4 oz.) or more of cream cheese (softened) for a Cream Cheese Chocolate Frosting. You may want to up the amount of chocolate if it appears to light.**