Preparation

• Line mini-cupcake tins with paper liners. Preheat the oven to 325 degrees.

• In a double boiler, melt the unsweetened chocolate and 1 cup of the butter.

• Beat the eggs, sugar, salt and vanilla with a hand or stand mixer until combined. Do not overmix.

• Add the melted chocolate mixture to the egg mixture and beat. Add the flour and stir until combined.

• Fill the muffin cups 2/3 full and bake for 8 to 9 minutes.

• For the icing, beat 4 tablespoons of the butter with a hand or stand mixer until fluffy. Gradually beat in the confectioners\' sugar at a high speed until smooth, stiff and white. If the mixture is too stiff, thin it with a few drops of milk until it has the desired consistency.

• Fold the yellow food coloring into the icing a few drops at a time until you get the color you desire. Using a pastry bag fitted with a star tip, pipe the icing onto the cooled cupcakes. Keep the cupcakes chilled so that the icing doesn\'t melt.

• To make the chocolate stripes, melt the semi- and bittersweet chocolate in a microwave or double boiler over simmering water. When the chocolate mixture is melted and smooth, blend in the shortening.

• Let the mixture cool slightly and pour it into a plastic resealable bag. Cut one corner off the bag, making the bag into a disposable pastry bag. Squeeze the chocolate stripes onto each cupcake. Store in the refrigerator until ready to serve.