Classic vanilla cupcakes with chocolate cream

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 2/3 cup sugar
• 3/4 cup melted butter
• 2 tsp vanilla extract
• 0.5 cups of milk
• Shaped sugar cookies or marshmallows for decoration
• Special equipment: a metal form for 12 standard muffins (volume 0.5 cups)

Glaze

• 100 g of milk chocolate
• 100 g semi-sweet chocolate
• 2 cups sifted powdered sugar
• 1/4 cup milk
• 55 g softened butter
• 2 tsp vanilla extract
• 1/4 teaspoon salt

Preparation:

1. Preheat oven to 175°C. Line muffin tins with paper cups.
2. Cupcakes: In a medium bowl, whisk together flour, baking powder, and salt.
   
   In another bowl, beat the eggs and sugar with a mixer until light and fluffy, about 2 minutes. While beating, gradually pour in the butter, then the vanilla extract.
3. Beating on low speed, add half the dry mixture, then add all the milk, followed by the remaining flour mixture. Be careful not to overbeat the batter. Divide it evenly among the prepared cupcake liners (about 1/3 cup of batter per cupcake).
4. Bake until a tester inserted into the center of a cupcake comes out clean, 20-25 minutes. Cool the cupcakes on a wire rack, in the pan, for 10 minutes, then unmold. Cool completely on a wire rack.
5. GlazePlace the chocolate in a medium bowl. Fill the saucepan with about 1 inch of water and bring to a very low simmer; place the bowl over the water, making sure it doesn't touch the water. Stir occasionally until the chocolate is melted and smooth. Alternatively, place the chocolate in a medium microwave-safe bowl and microwave on 50% power for 1 minute. Stir and continue heating until the chocolate is completely melted, about 1-2 minutes more.
6. Add powdered sugar, milk, butter, and salt and beat with an electric mixer until smooth. Spread the frosting evenly over the cupcakes, creating swirls with the back of a spoon or an offset spatula. Top with sugar cookies or marshmallows. Serve.