UNREAL Chocolate Cupcakes

These cupcakes are so unbelievably close to (insert *THING* that you find to be one of the best things on earth) that it's UNREAL.
I've been playing around with cupcakes recently and have enjoyed the assembly-line monotony required. It's been fun to experiment with fillings - yes, inserting a smooth surprise on the inside of the cupcake - as well as frostings. If you ask me, it doesn't get much better than pairing these chocolate cakes with a not-too-sweet cream cheese frosting. This combo is what I made for my friend Samantha's birthday (pictured). I tinted the frosting pink with food coloring and topped with a cherry. Or keep it simple and elegant with a swirl of frosting and a fresh (non-poisonous) flower bud from the garden.
I stole the recipe from one of my favorite blog stops on the Internet, the Cupcake Bakeshop by Chocylit. Take a look and prepare to drool. Don't balk at the 8 EGGS - it's the souffle-like results that make this recipe a winner. Promise me you'll try one as it comes out of the oven: it will melt in your mouth and you'll be overcome with happiness.

Chocolate Cupcakes
24 regular cupcakes / 350 degree oven
200 gram bar of Valrhona 61% cacao
3 sticks butter
2-1/4 cups sugar
8 eggs
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.