• Preheat oven to 350.
• Line 2 12-cup muffin tins with paper liners.

Make Chocolate Mixture

• Add about 2 inches of water to a small saucepan and bring to boiling. In a heatproof bowl, add the unsweetened chocolate, milk, brown sugar, and egg yolk. Stir constantly over the boiling water until mixture is smooth. Remove from heat and let cool to room temperature.

Prepare Batter

• In a medium bowl, combine dry ingredients; cake flour, baking soda, and salt.
• In a small bowl, combine wet ingredients; milk, water, and vanilla.
• In a large bowl, beat the stick of butter for about 30 seconds or until creamy at medium-high speed. Gradually add the coconut sugar and beat until light and fluffy, about 5 minutes. Add the two egg yolks one at a time and beat until creamy.
• While on low speed, alternate adding flour mixture and milk mixture in parts making sure to mix in each until smooth prior to adding the next. Then stir in chocolate mixture with rubber spatula.
• In a separate bowl with the egg whites, beat at medium-high speed using clean beaters. Beat for about 4-5 minute or until stiff.
• Fold egg whites into the batter.
• Fill muffin cups about 2/3 full.
• Bake for 18-20 minutes or until tops spring back and toothpick inserted comes out clean.
• Let cupcakes cool in muffin tin for a couple minutes and then remove and let cool completely before frosting.
• When cupcakes have cooled completely, frost and enjoy!

Prepare Frosting

• In a medium bowl, combine powdered sugar and butter and beat on medium speed. Add milk, vanilla, and salt and continue to beat until smooth. To get the consistency you want you may add 1-2 more tablespoons of milk to thin icing or a bit more powdered sugar to thicken it.