Chocolate Cream Cheese Icing

6oz unsweetened chocolate, chopped
4oz bittersweet chocolate, chopped
4oz cream cheese, softened
2 cups confectionars sugar
1/4 cup milk, preferably whole
1 1/2 tbsp unsaltened butter, softened
1 tsp vanilla extract

In a heatproof bowl set over a saucepan of simmering water, melt unseetened and bittersweet chocolate, stirring until smooth. Let cool slightly.

In work bowl of a food processor fitted with metal blade, process cream cheese and melted chocolates for 10 seconds. And sugar, and process for another 15 seconds. With motor running, add milk, butter, and vanilla through feed tube, and process until smooth, about 45 seconds.

Transfer to a bowl, If icing is to loose, chill until firm enough to spread.

Espresso Chocolate Glaze

3/4 cup whipping (35%) cream
3 tbsp instant espresso powder
1 tbsp light corn syrup
10 oz milk chocolate chopped

In a saucepan, bring cream to a boil over medium heat, about 4 minutes. Add espresso powder, corn syrup, and milk chocolate. Remove from heat, and stir until completely melted, and smooth. Let cool slightly.

Pour over cooled cake, or dip each cupcake into the glaze.

Lemon Glaze

(makes about 2 cups)
3 cups powdered sugar
2 tsp grated lemon zest
5 tbsp freshly squeezed lemon juice.

In a medium bowl, whisk together sugar, lemon zest and juice until smooth.