Ingredients:
6oz Milk Chocolate Chips
6oz Dark Chocolate Chips
6oz Whipping Cream
1 tsp Butter
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1 tsp un-sweetened cocoa powder
1 1/2 cups Powder Sugar
1 tsp Vanilla Extract

Directions: In a double boiler place chocolate chips and whipping cream, and butter. Place over low/medium heat and stir until the mixture is smooth and silky.  Pour into a mixer, mixing bowl and whip for 2 minutes on medium speed. Now add powder sugar, cocoa powder, and vanilla; beat on low speed until combined. Add more or less powder sugar depending on the consistancy you want, to use a frosting bag use all powder sugar. 

*If you want to just ice the tops of your cupcakes you could stop at the whipping of the melted chocolate mixture, and you would have a chocolate gnache icing.

Ingredients:
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder 
1/2 cup butter, softened
1 2/3 cups sugar
1 large egg
2 egg whites
1 tsp pure vanilla extract
1 1/3 cups water
1 cup milk chocolate chips
1 cup semi sweet chips

*preheat oven to 350 degree

Directions: In a standing mixer add eggs, butter, vanilla, and sugar. Beat on medium/low speed for 2-3 minutes.  Meanwhile, in a separate mixing bowl combine, flour, salt, baking powder, baking soda, and cocoa; whisk together. Now, take turns adding water, and flour to the butter mixture. Beat on low speed just until combine, you dont want to over beat. Stir in chocolate chips gently. Line muffin tray with cupcake liners and fill 2/3 of the way full, bake for 12-15 minutes. Just until when you press the tops they spring back gently. Remove and cool on racks.

*Makes approx. 24