yield: 10 cupcakes, active time 1 hour, total time 3 hours

Notes:

When preparing buttercream, make sure the butter is soft, or it won't easily incorporate into the buttercream.
If you don't have a pastry bag or tip, fill a zip-lock bag with buttercream and then snip 1/2 inch off corner.
Avoid letting the bowl touch the simmering water, or it will overheat the mixture.
You will have leftover chocolate coating. This is purposefully done so that there is enough to easily dip each cupcake. Freeze leftovers for the next time.
Store the cupcakes in a cool, dry place to enjoy a creamy, soft buttercream. For continued storage, refrigerate. Before serving, allow cupcakes to come to room temperature to re-soften the buttercream.
Special equipment: standard size muffin pan, paper cupcake cups, instant read thermometer, mug, pastry bag, pastry tip