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Yellow Cupcakes with Sticky Chocolate Icing

December 4, 2009

This is yet another of my beloved Pioneer Woman’s recipes.  She is my absolute favortie blog to read, and the fact that she has about 5 or 6 blogs going at the same time blows my mind.  Anyway, on to the good stuff:

Prep Time: 30 Minutes Cook Time: 22 Minutes Difficulty: Easy Servings: 12
Ingredients
  • FOR CUPCAKES
  • 2 cups Cake Flour
  • 2 teaspoons Baking Powder
  • ¾ teaspoons Salt
  • ½ cups Unsalted Butter, Softened
  • 1 cup Sugar
  • 3 whole Eggs Room Temperature
  • 2 teaspoons Vanilla
  • ¾ cups (plus A Tad More) Whole Milk
  • _____
  • ICING INGREDIENTS:
  • ¾ cups Sweetened, Condensed Milk
  • 6 ounces, weight Semi-sweet Chocolate
  • 2 Tablespoons Butter
Preparation Instructions

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 20 to 22 minutes, or until poufy but not brown. Cool before icing.

Sticky Chocolate Icing:
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.

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