For the cupcakes: Preheat oven to 350 degrees. Line muffin pans with paper cups. Over a double boiler, melt the cholaca wafers and keep warm. If you do not have a double boiler, you can use a heat safe mixing bowl placed over a saucepan with water. Be sure the bowl does not touch the water. In a separate bowl, sift the dry ingredients. In a mixing bowl fitted with the paddle attachment, add all of the wet ingredients except the melted chocolate. Mix on low speed to combine. Add dry ingredients, mix on low speed until nearly incorporated. Scrape the bowl and mix on medium speed just until fully combined and the batter is mostly smooth. Add the melted chocolate and mix on low speed until fully incorporated. Scrape the bowl and mix once again to ensure and even mix. Portion into paper cups, filling each cup only 2/3 full. Bake 15-18 minutes, until the cake springs back when pressed or a cake tester inserted comes out clean. Cool completely.