What I can tell you though is that the recipe is a simple one. My only words of advice are to really grease your muffin tins if you aren't going to use liners. I always have a hard time getting the cupcakes out in one piece. Use a double-boiler to make the glaze and leave it on low heat so it doesn't harden too quickly. Also, if you think you have ruined the glaze after just the first step of cocoa, butter, and water, don't worry, I always do too, just keep going. And I have never put my cupcakes in the refrigerator to set, they seem to do just fine sitting on the counter.
Here is the recipe as it is written in the book, the photos are mine.
Rich Chocolate Mini-Cakes
2/3 cup all-purpose flour
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon each baking soda and salt
1/2 cup water
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
1. Heat oven to 350 F. Lightly grease 24 small muffin cups.
2. Sift together flour, sugar, cocoa, baking powder, baking soda and salt in medium bowl.
Add water, oil, and vanilla; stir until batter is blended. (Batter will be thin.) Spoon into prepared cups, filling 2/3 full.
Bake 12 to 14 minutes or until top springs back when touched. Cool in pans on wire racks 3 minutes; invert onto racks. Cool completely.
3. Prepare Chocolate Glaze; dip rounded portion into glaze. Place on wax paper-covered tray; refrigerate 10 minutes to set glaze.
Chocolate Glaze: Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoon cocoa and 2 tablespoons water. Cook and stir until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Blend in 1 cup powdered sugar and 1/2 teaspoon vanilla extract; beat with wire whisk until smooth and slightly thickened.