I started by measuring out the dry ingredients. *Make sure to level out the dry ingredients with a knife or another flat edge*
Whisk all of the dry ingredients (1 cup flour, 1/2 tsp. baking soda, 1/4 tsp. salt) together and put them aside.
Chop up all of the unsweetened chocolate (5 oz.) but reserve half for the icing.
Place one stick of butter and half of the chocolate (2.5 oz.) into a metal mixing bowl.
Fill a medium saucepan with around 2 inches of water, bring to a boil then reduce the heat and let the water simmer. Place the metal bowl with the butter and chocolate on top of the water (make sure the water does not touch the bowl). Stir the mixture occasionally until the butter and chocolate have both melted.
Remove from the heat and stir in 1 cup of sugar. Transfer the bowl to the mixer fitted with a paddle attachment. ** Martha’s recipe calls for adding the milk to the chocolate and butter mixture. I chose to add my milk (3/4 cup + 2 tbs.) when I put the melted chocolate/butter/sugar into the mixer. I think that it creates a fudgier cake when you add it like this.
Add the dry ingredients and beat on low speed only until well combined
Lightly beat the eggs in a separate bowl, add the vanilla (1 tsp.) and beat to combined in a mixer.
Line 15 wafer cones up on a sheet tray. *Martha’s recipe calls for fewer but I had batter leftover so I made extras*
Fill each cone between 2/3 to 3/4 full *Some of mine overflowed a little while baking, but it looked like melting ice cream.
While the cupcakes were baking I made the icing. I combined 1/2 cup + 2 tbs. sugar and 1/2 cup heavy cream into a saucepan.
Set the pan over high heat and bring to a boil, stirring constantly. When boiling, reduce heat to medium, allow the mixture to simmer without stirring for 5 minutes.
Remove the pan from the heat and add the remaining 2.5 oz. chopped chocolate. Stir until completely melted.
Stir in the remaining 4 tbs. butter and 1/2 tsp. vanilla.