Oh So Tasty!

Yellow Cupcakes With Sticky Chocolate Icing.

First, let me clarify that I have absolutely NO good pictures of this that’s why I hesitated to post it. Even though you won’t remember how it looked like if you were eating it…that’s how fast you’ll om nom it lol.

Overall taste was very good, it was obviously so much better the next day for some reason!

Lame photo! But you can see that there is delicious sticky icing… so sticky that it’s sticking on the paper liner.

I got the recipe off The Pioneer Woman website, I only made a slight difference by adding pure vanilla extract instead of just any vanilla… and making the sticky chocolate icing thinner by adding 2 TBS of milk so it’d look like a ganache.

Cupcakes:

2 cups cake flour (Or you could use 1 3/4 cups all-purpose flour + 1/4 cup cornstarch)
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 eggs, room temperature
2 teaspoons vanilla
3/4 cup (plus a tad more) whole milk

You can see a tiny drop of burnt batter on the tray. Excuse that. I was mad when I was spooning the batter. lol.

Directions:

Preheat oven to 350 degrees (180 C).

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

3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter

Lame helicopter view for the icing. But you get it. Don’t you? Yeah.

Directions:

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.

Happy Cooking!