Chocolate Cupcakes
1 cup semisweet-chocolate chips
1/3 cup milk
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
2 cups granulated sugar
1 cup mayonnaise
4 large eggs
1 teaspoon vanilla extract
3/4 cup water

Vanilla Frosting
1/2 cup unsalted butter, softened
3 cups confectioners sugar, sifted
1 teaspoon vanilla extract
2 to 3 tablespoons milk

Decorations
Necco wafers
Sweetheart candies

Cupcakes: Preheat oven to 350 degrees F. Line 30 (2 3/4 inch) muffin cups with paper liners.

In double boiler over medium heat, melt chips with milk; stir until smooth. Remove chocolate from over hot water; cool 5 minutes.

In medium bowl, combine flour, cocoa, baking soda and salt. In large bowl, beat sugar, mayonnaise, eggs and vanilla until thick and creamy. On medium speed, in 2 batches, beat in flour mixture and the water, scraping down bowl with spatula, until smooth. Beat in melted chocolate. Pour batter into prepared cups, filling each halfway.

Bake 19 to 21 minutes, until toothpick inserted into centers comes out clean. Let cool in pans 5 minutes; transfer to wire racks and let cool completely.

Frosting: In large bowl, beat butter and confectioners sugar on medium until blended. Beat in vanilla and milk. On medium-high, beat frosting until fluffy, 2 minutes. Spread 1 heaping tablespoon frosting over each cupcake. Decorate with wafers and sweetheart candies.

Makes 30 cupcakes.