Food Network: Classic Yellow Cupcakes with Milk Chocolate Frosting

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Classic Yellow Cupcakes with Milk Chocolate Frosting
From Food Network Kitchens

Ingredients
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

Icing:

3 1/2 ounces milk chocolate
3 ounces semisweet chocolate
2 cups confectioners' sugar, sifted
1/4 cup milk
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Decorative sugar cookies or marshmallow candies to decorate

Equipment: Standard 12 (1/2 cup) muffin tin

Directions
Preheat the oven to 350 degrees F. Line the muffin tin
with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light
and foamy, about 2 minutes. While beating, gradually pour in the butter and then
the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and
follow with the rest of the dry ingredients. Take care not to over mix the batter.
Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25
minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on
the rack completely.

For icing: Put the chocolates in a medium heatproof bowl. Bring a saucepan filled
with 1 inch or so of water to a very slow simmer; set the bowl over, but not
touching, the water. Stir the chocolate occasionally until melted and smooth.
(Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50
percent power in the microwave until soft, about 1 minute. Stir, and continue heat
until completely melted, about 1 to 2 minutes more.)
Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat
with an electric mixer until smooth and creamy. Divide icing evenly between
cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar
cookie or marshmallow candies. Serve.

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