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Use the chocolate cake recipe from the black forest cake.
Add the batter to lined muffin tins, filling them ⅔ full.
Bake for 14 to 17 minutes, until a toothpick comes out clean.
Let cool for a few minutes in the pan, then turn out and let cool completely on the cooling rack.
For the frosting, mix King Arthur Flour’s chocolate frosting recipe.
Add a little extra salt and a tablespoon or 2 of heavy cream.
Scrape down the sides of the bowl well after mixing for about a minute.
Beat just until creamy and fluffy and well-combined, but do not over-beat.