1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1 cup butter
1 (1 ounce) square unsweetened chocolate
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
1 teaspoon lemon zest
1 teaspoon lemon zest
3 tablespoons butter, melted
In a small saucepan, combine milk, 1 cup butter, chocolate, eggs, vanilla extract and sugar. Bring mixture to a boil. Reduce heat to medium low and whisk vigorously until mixture is thickened. Return mixture to a medium heat and add lemon zest and lemon zest. Beat mixture until blended. Spread over bottom of 10 muffin cups. Chill overnight before frosting.
When frosting has finished whipping cream, gradually add melted butter, alternating with lemon zest and lemon zest. Spread over top of muffins. Chill overnight before frosting.