Melt and set aside to cool: 1 1/2 sq. unsweetened chocolate

Add 2/3 cup flour (not sifted) and 1 cup sugar to 2 beaten eggs; then add this mixture to the chocolate mixture. Add 1 teaspoon vanilla and 1 cup chopped nuts. Fill baking cups 2/3 full and bake 15 minutes at 350 degrees. Do not overbake; they should look moist and may crack on top. (The chocolate can be reduced to 1 square with good results - I always do because we prefer a milder chocolate cupcake.) Makes 12.

ICING:

Melt 1/4 cup butter (1/2 stick) and 1 1/2 squares (this can also be reduced to 1 square for a milder chocolate) unsweetened chocolate. Add 4 tablespoons milk, dash of salt, some vanilla and 2 cups powdered sugar. NOTE: I usually double the cupcake recipe because the icing is enough for two dozen cupcakes.