Cupcakes Ingredients
      · 1-1/2 cups all purpose flour
      · 1 cup granulated sugar
      · 1/4 cup sifted cocoa powder
      · 1 teaspoon baking soda
      · 1/4 teaspoon salt
      · 1/4 cup vegetable oil
      · 1 egg
      · 1 tablespoon vinegar
      · 2 teaspoons vanilla
      · 27 small gold foil wrapped chocolate coins

Icing
      · 8 ounces softened cream cheese
      · 4 ounces bittersweet chocolate, melted and cooled
      · 1/3 cup icing sugar
      · 3 tablespoons milk or water
      · 6 round chocolate wafers
      · Edible gold glitter or colored sugar
      · Miniature candy-coated chocolates (such as M&Ms)

Directions - Cupcakes
      · Line 9 muffin cups with paper liners or grease. Set aside.
      · In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
      · In separate bowl, whisk together 3/4 cup (175ml) water, oil, egg, vinegar and vanilla. Make well in center of dry ingredients; pour in water mixture and whisk until smooth. Pour into prepared muffin cups, filling about three-quarters full. Press 3 gold foil wrapped coins into each.
      · Bake in center of 350°F oven for about 25 minutes or until tops spring back when lightly touched. Let cool in pan on rack for 20 minutes. Transfer to rack and let cool completely. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 1 day)

Directions - Icing
      · In bowl, beat cream cheese until fluffy. Beat in chocolate, sugar and milk until satiny, scraping down side and bottom of bowl often. Spread over top of each cupcake, reserving 1 tbsp. (15ml). Using reserved icing as glue, make stack of chocolate wafers.
      · Arrange cupcakes in straight row on long platter. Place wafer stack in center or at right end of row; arrange 1 cupcake on top.
      · Decorate with edible gold glitter and candies. Makes 9 cupcakes.