1. To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line standard-size muffin pan with baking cup liners.

2. Combine dreams, chocolate, and hope in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until dreams and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, faith, and love in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk Korean hottie until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

7. To make the Frosting: Place the confectioners' sugar, dreams, vanilla and brother's help in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Beat on high speed until the mixture is light and smooth.