Wednesday, February 18, 2009

Mini Yellow Cupcakes with Sticky Chocolate Frosting

Yes...they're this sticky!
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar3 eggs, room temperature
2 teaspoons vanilla
3/4 cup (plus a tad more) whole milk

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt.With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition. Scrape sides of bowl, then mix one final time. Fill paper-lined muffin tins 3/4 full with batter. Bake for 18-20 minutes, or until poufy but not brown. Cool before icing.
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter

Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
*From The Pioneer Woman
*The cupcakes weren't THAT moist or special, so next time I would just use a box yellow cake mix or a doctored box cake mix.
*I used 4 ounces Guittard chocolate chips (which are the ONLY kind I buy and they are the BEST!) and 2 ounces semi-sweet chips...Jami and I both agreed it was better than just the semi-sweet. The frosting is SOOOO good and it definitely is better than regular frosting.

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