Instructions: Two 12-cavity muffin pans with nine cavities in each lined with paper muffin liners.

Set a rack in the middle level of the oven and preheat it to 350 degrees.

In a small bowl, stir together the flour, baking powder and salt. Beat the butter and sugar together with an electric mixer set at medium speed.

Continue beating until light, about 5 minutes. Beat in the chocolate and continue beating until smooth. Scrape bowl and beaters and beat in the eggs. Continue beating until creamy and smooth, another minute or two. By hand, with a rubber spatula, stir in half the flour mixture, making sure to scrape the sides of the bowl well. Stir in the milk and vanilla, then the remaining flour mixture. Divide the batter evenly among the 18 lined cavities in the pans, filling them about 3/4 full. Bake the cupcakes about 20 minutes, until well risen and firm to the touch, or until a toothpick or knife inserted in the center of one of the cupcakes emerges clean. Cool the cupcakes in the pan briefly, then lift them from the pan to a rack to cool completely.

For the icing, combine all ingredients in the bowl of an electric mixer and place over a pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Place on mixer with whip and beat until cooled and risen in volume.

To finish the cupcakes, spread a spoonful of the frosting on each, swirling it with a small spatula

or back of a soup spoon. top the icing with a pinch of shaved chocolate.

Yield: 18 standard cupcakes

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