Chocolate Tablea Cupcakes

Make the cupcakes: Preheat oven to 350ºF. Line a muffin pan with cupcake liners. In a bowl, mix the tablea chocolate and cocoa powder together. Pour the hot water into the chocolate mixture, mix to combine. Refrigerate for 15 minutes or until the batter's temperature is at room temperature.

In a separate bowl, mix the yogurt and the milk together. Set aside.

In a medium sized bowl, sift the flour, baking soda, and salt together and mix well with a wire whisk. Set aside.

In a large mixing bowl, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs one by one, beating for 20 seconds after each addition or until just combined.

Slowly pour the chocolate mixture into the egg mixture while beating on medium speed until just combined. Do not overmix.

Add half of the flour mixture into the chocolate mixture and beat on low speed until combined. Add half of the milk mixture onto the chocolate mixture and beat on low speed until combined. Repeat with the rest of the ingredients. Do not overmix.

Pour the batter evenly into a prepared cupcake pan and bake for 20-22 minutes or until the cakes are firm to the touch. Let the cupcakes cool completely on a wire rack, about 1 hour.  

Make the glaze: In a medium-sized saucepan, melt the butter over low heat. Once it is melted, it will start bubbling and will start slowly browning. Let the butter brown for 4 to 5 minutes; watch it carefully because it can burn.

Once the butter is browned, add the muscovado sugar and constantly stir over low heat until the sugar is melted.

Add the milk and bring the mixture up to a boil, constantly stirring. Take it off the heat.

Let the mixture stand for 5 minutes, then gradually add the powdered sugar until it becomes a smooth spreadable glaze. Glaze the cupcakes as desired. If using, sprinkle toasted walnuts over the glaze immediately.