Chocolate Chocolate Fairy Cakes

I always have it in my head that one of my favorite parts of living in Spain is practicing a new language.  I realized recently, however, that I haven't been just learning Spanish, but English as well...British English.  A friend of mine at the English Academy where I teach is from Britain and we often make fun of each others lingo.  This past weekend I learned my all time favorite British term: fairy cakes, a translation of the American cupcake.  I absolutely love it, and of course it fueled my desire to bake...fairy cakes that is! So, below you have a recipe for chocolate chocolate (yes, two chocolates) fairy cakes.  Enjoy!

Ingredients (for 12 cupcakes):

Cupcakes:
3/4 cup granulated sugar 
5 tablespoons butter, softened 
1 teaspoon vanilla extract 
2 large eggs 
1 cup all-purpose flour 
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free milk

Frosting:

1 tablespoon butter
1/4 cup granulated sugar 
3 tablespoons fat-free milk 
1 ounce unsweetened chocolate, chopped
1 3/4 cups powdered sugar
1 teaspoon vanilla extract 

Directions:

1. Preheat oven to 350°.
2. To prepare cupcakes, beat first 3 ingredients at medium speed for about 3 minutes. Add eggs, beat well. 
3. Combine flour, cocoa, baking soda, and salt, whisk well. 
4. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
5. Spoon the batter into 12 muffin cups lined with paper liners. Bake at 350° for 22 minutes or until cupcakes spring back easily when touched lightly in the center. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
6. To prepare frosting, melt 1 tablespoon butter in a small, heavy saucepan over low heat. Add 1/4 cup granulated sugar, 3 tablespoons milk, and chopped chocolate, and cook 3 minutes, stirring constantly. Remove from heat, and cool. Stir in the powdered sugar and 1 teaspoon vanilla. Spread frosting over cupcakes.