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Vanilla Butter Cupcakes with Chocolate Icing

(from divine miss m)

Chocolate Icing
7 ozs   sweetened condensed milk
6 ozs   semisweet chocolate chips
1 tbs   butter
1/2 cup   butter - unsalted, softened
1 cup   sugar
2 cups   all-purpose flour
2 tsps   baking powder
3/4 tsp   salt
2 tsps   vanilla extract
3   eggs
3/4 cup   half and half
  • Preheat oven to 350.
  • Cream butter and sugar until very fluffy, about 5 minutes.
  • Sift (yes, sift) together flour, baking powder, and salt.
  • Add vanilla to butter mixture.
  • Add eggs, one at a time, mixing well after each addition.
  • Add about 1/3 of the dry ingredients.
  • Add half of the half and half.
  • Add another 1/3 of the dry ingredients
  • Add the rest of the half and half
  • Add the last of the dry ingredients.
  • Line muffin tins with 16 paper liners.
  • Drop batter into cups.
  • Bake for 20 to 22 minutes, they should not turn golden use the toothpick test.
  • Cool thoroughly before icing.
  • To make icing, put all ingredients in a 4 cup glass measuring cup and microwave for 2 minutes.
  • Stir well until smooth.
  • Let cool about 5 minutes.
  • Frost cupcakes, stirring frosting often as it will begin to crust over (a good thing).
  • If you choose to use the whole container of sweetened condensed milk and the whole bag of chocolate chips, You can refrigerate it and use it again (or as ice cream topping), or double the cupcakes.

Prep Time: 0:15 Cook Time: 0:20 Skill Level: Average Cuisine: American Serves: 12 Calories: 378.4 Fat: 17.5g Unsaturated Fat: 5.9g Protein: 6.2g Carb.: 51.6g Sugar: 33.7g Sodium: 281.2mg Sodium: 281.2mg Fiber: 1.4g

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