These are best served with a big glass of milk, yum!
Ingredients:
muffins:
- 2 cups flour
- 2 tsp. baking powder
- ¾ tsp. salt
- ½ cups unsalted butter, softened
- 1 cup sugar
- 3 eggs, room temperature
- 2 tsp. vanilla extract
- ¾ cups milk, whole or semi-skimmed milk
frosting:
- ¾ cups condensed milk
- 6 ounce semi-sweet chocolate
- 2 tbsp butter
- 1 tsp rum extract (optional)
Directions:
Preheat oven to 350°F (175°C) degrees. Sift together flour, baking powder, and salt. 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 extract and mix to combine. Alternate adding dry ingredients and milk in three batches, mixing only for a few seconds after each addition. Scrape sides of bowl, then mix one final time. Be careful with the mixing! Do not mix too long, as this will influence the result of the muffins and prevent them from becoming fluffy and soft.
Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until puffy but not brown. Cool before frosting them.
Chocolate frosting:
Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. The frosting is ready when all ingredients are melted and combined. Let cool until frosting becomes a bit thicker.Once the cupcakes have cooled, dip them – head-over – into the frosting. Stir frosting to smooth after every third cupcake or so. Allow frosting to settle before serving.
Source: adapted from http://www.pioneerwoman.com
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