Preheat oven to 350°. Line a cupcake tin with papers.
Whisk Flour And Next 4 Ingredients In A Large Bowl. Add Oil, Vanilla, And 1 1/4 Cups Water; Whisk Until Smooth.
Fold In Chopped Chocolate. Scoop Into Cupcake Wrappers, Around 3/4 Full; Smooth Top.
Bake Until A Tester Comes Out Clean When Inserted Into Center, 17-20 Minutes.
Let Cool Completely In Pan On A Wire Rack.
To Make The Glaze, Melt The Bittersweet Chocolate In A Metal Or Glass Bowl Set Over A Pan Of Gently Simmering Water. Stir Frequently To Prevent Scorching.
When The Chocolate Is Completely Smooth, It’s Ready.
Working With One Cupcake At A Time, Spoon A Heaping Teaspoonful Of Melted Chocolate On Top.
Tilt And Rotate The Cupcake To Coax The Chocolate Out To The Edge. Alternatively, Use A Knife Or Icing Spatula To Spread The Chocolate.
The Top Of The Cupcake Should Be Entirely Covered With A Thin Layer Of Chocolate. Spoon On More Chocolate As Needed.
