CHOCOLATE & FALL...two of my favorite things

A girlfriend of mine was hosting a baptism brunch fo her son and needed something chocolate to go with the rest of her spread. She is a chocohalic so I came up with a chocolate cupcake with a chocolate fudge frosting topped with chocolate butterscotch leaves.

Chocolate Cupcakes
3/4 cup boiling water

3/4 cup cocoa powder

6 ounces butter

2 cups sugar

1 teaspoon fine salt

1 teaspoon vanilla extract

3 eggs

2 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk

Preheat the oven to 350 degrees F. Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.

Chocolatey Fudgey Frosting
2 cups chocolate chips
1/4 cup butter

Melt chocolate chips and butter together then let stand for a few minutes to cool before spreading.

Chocolate Leaves

1/2 cup milk chocolate chips

1/2 cup butterscotch chips

Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.

Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.

Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.