Dark Chocolate Cupcakes

• Line a cupcake pan with paper liners, and preheat the oven to 325°F.
• In a small saucepan, combine 3.5 ounces bittersweet chocolate and 1 cup water, and heat over low, stirring until it melts and is smooth. Set aside to cool.
• In a stand mixer, cream 4 ounces butter and 1 1/4 cup dark brown sugar until pale and creamy.
• Add 3 large large eggs, one at a time, until just combined. 
• Combine 1 1/2 cup self rising flour, 1/2 cup all-purpose flour, and 1/4 cup unsweetened cocoa powder in a bowl.
• Add the flour mixture gradually until just combined.
• Add the melted chocolate and stir.
• Divide batter evenly among the cupcake liners, and bake for 20 minutes.
• Set aside to cool and frost.