Rich Chocolate Cupcakes

By Marnie

Ingredients

• CUPCAKES
• 1 1/2 cups all-purpose flour
• 2/3 cup NESTLÉ® TOLL HOUSE® 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) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
• 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

Preparation

Step 1

Directions
PREHEAT oven to 350° F. Paper-line 20 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 morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.