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Rich Chocolate Cupcakes by

Ingredients

CUPCAKES:
1 1/2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk

MILK CHOCOLATE FROSTING:
1 3/4 cups (11.5-ounce package) chocolate chips
6 tablespoons butter or margarine, softened
1/2 teaspoon salt
2 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Instructions

PREHEAT oven to 350 F. Paper-line 18 muffin cups.

FOR CUPCAKES:
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.

BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.

FOR MILK CHOCOLATE FROSTING:
MICROWAVE chocolate chips, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The chips may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted. Transfer to large mixing bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.

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