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Cupcakes:
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Preheat to 350A degrees F.
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Fill 2 cupcake pans with paper liners.
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Whisk first 4 ingredients in medium bowl to blend.
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Using electric mixer, beat sugar and butter in large bowl until well blended.
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Beat in eggs 1 at a time, beating well after each addition.
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Beat in yolk.
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Add cocoa and beat until well blended.
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Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition.
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Fill cupcake liners 1/2 full with batter.
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I like to use a large cookie scoop for this, but a spoon will work too.
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Bake cupcakes until tester inserted into center comes out clean, about 20-25 minutes.
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Cool cupcakes in pans on racks 15 minutes.
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Can be made 1 day ahead.
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Store in cupcake storage containers.
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Frost with desired frosting.
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Cream Cheese Frosting:
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In bowl for mixer, combine butter and cream cheese and medium speed until well blended and smooth.
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Add vanilla, mix until incorporated.
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Slowly add powdered sugar and with mixer on med-high blend until creamy and desired consistency.
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If you like a sweeter frosting add more sugar.
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Start with 3 cups and see how it tastes to you.
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Frost cupcakes and decorate!
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YUM!
