2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa
1 1/2 tsp. baking soda
1/2 tsp salt
1 1/2 cups milk
1/2 cup unsalted butter
1 tsp. vanilla
For the icing:
9 egg yolks
1 cup sugar
1/2 cup 2 tablespoons light corn syrup
1 1/4 lbs. (5 sticks) unsalted butter (softened)
2 tsp. vanilla
For the cupcakes: Pre-heat oven to 350F. In a mixing bowl combine flour, sugar, cocoa, baking soda, and salt. Turn on low and mix until combined. Add milk, butter, and vanilla to the dry mixture. Mix until combined. Beat on high for two minutes. Add eggs one at a time and mix for two minutes more. Pour into 9 1/2 inch round baking pan that has been floured and buttered pan or cupcake tins lined with papers. Bake for 30-35 minutes for 9 1/2 inch pan or 25-30 minutes for cupcakes.
For the icing: In a large bowl beat the yolks with an electric mixer until light in color. Set aside.
Combine the sugar and corn syrup in a small saucepan over medium heat, stirring constantly until the sugar dissolves and comes to a rolling boil.
Pour syrup into a bowl.
Pour a small amount of syrup into the yolks and begin beating with an electric mixer.
Pour the remaining corn syrup into the mixture in a steady stream. Continue beating until completely cool & fluffy, about 5 min. Gradually beat in the butter and vanilla until the icing is light & fluffy, about 3 min.