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Equipment: Standard 12 (1/2 cup) muffin tin
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Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
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Whisk the flour, baking powder, and salt together in a medium bowl.
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In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes.
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While beating, gradually pour in the butter and then the vanilla.
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While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients.
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Take care not to over mix the batter.
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Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
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Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes.
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Cool cupcakes on a rack in the tin for 10 minutes, then remove.
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Cool on the rack completely.
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Put the chocolates in a medium heatproof bowl.
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Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.
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Stir the chocolate occasionally until melted and smooth.
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(Alternatively, put the chocolate in a medium microwave-safe bowl.
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Melt at 50 percent power in the microwave until soft, about 1 minute.
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Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
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Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy.
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Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula.
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Top with a sugar cookie or marshmallow candies.
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Serve.
