Chocolate Chip Cupcakes with Condensed Milk Frosting



I shaved a couple of minutes off my run this morning, so I'm celebrating this afternoon with cupcakes and coffee. I think that's what they call swings and roundabouts.




Chocolate Chip Cupcakes with Condensed Milk Frosting
Makes 12

For the Cupcakes:
115g unsalted butter, at room temperature
3/4 cup caster sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups plain flour
1 teaspoon baking powder
Pinch of salt
1/2 cup buttermilk
3/4 cup dark chocolate chips

For the Frosting:
115g unsalted butter, at room temperature
2 cups icing sugar
1 teaspoon vanilla extract
1 - 2 tablespoons sweetened condensed milk
Crumbled chocolate chip cookies for sprinkling


Make the Cupcakes:
Preheat the oven to 180C. Line a 12-hole cupcake pan with paper liners. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat again.

Sift the flour, baking powder and salt in a bowl. Gradually add half of it to the butter mixture. Beat on low speed until just combined. Add the buttermilk and keep mixing on low while you add the remaining dry ingredients. Add the chocolate chips and stir until mixed.

Divide the batter among the paper liners and bake for 20 -25 minutes. Transfer to a wire rack and leave to cool completely before frosting.

Make the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add the icing sugar. Add the vanilla and enough condensed milk to make a spreadable consistency. Increase the mixer speed to medium and beat until the frosting is whipped and fluffy.

Spoon the frosting into a disposable piping bad and snip a 1 cm hole in the tip. Pipe dollops of frosting on top of each cooled cupcake and sprinkle with crumbled cookies.