Feathery Fudge Cupcakes - cooking recipe

Ingredients

3 unsweetened chocolate squares (3 ounces)
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2/3 cup margarine (I Can't Believe It's Not Butter also works well)
1 3/4 cups sugar
1 teaspoon vanilla
2 eggs
1 1/4 cups cold water

Preparation

Preheat oven to 350 degrees for silver pans or 325 degrees for black pans (if hotter temps. are used with black pans dessert will taste overcooked). Place cupcake liners in cupcake pans. Melt the chocolate squares in the microwave and set aside to cool. Whisk together the flour, baking soda, and salt (medium sized bowl). In a seperate bowl (large size), beat the margarine till light and fluffy. Add the sugar and vanilla and beat together. Add the eggs, one at a time, beating well. Stir in the cooled chocolate. Then, add the dry ingredients and water alternately to the chocolate mixture beating after each addition. Scoop the batter into the liners.
Cook silver cupcake pans for 23-25 minutes at 350 degrees.
Cook darker pans for 20 minutes at 325 degrees.
To check to see if cake is done, insert a toothpick into the middle. The toothpick should come out clean. Remove the finished cupcakes from the oven and let cool for 10 minutes. Then, place them on wire racks to cool. Once cooled (completely or frosting will melt), eat plain or frost with your favorite buttercream or other frosting.
Buttercream frosting can be made easily by starting with mostly confectioners sugar and adding 1-2 sticks of margarine or butter, a teaspoon of vanilla, and by slowly adding milk till mixture reaches consistency for piping or spreading. Once frosting is done to the taste and texture, food coloring (paste) can be added to color it.