Yellow Cupcakes with Sticky Chocolate Icing

From the Pioneer Woman

Cupcakes:
2 cups cake flour
2 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, room temperature
2 tsp vanilla
3/4 cup, plus a tad more, whole milk

Preheat oven to 350.

First, sift together flour, baking powder, and salt. Next, in the bowl of an electric mixer, mix butter and sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Now add the eggs, one at a time, mixing well after each addition. Add the vanilla. Mix to combine. Next alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition. Scrape the sides of the bowl then mix one final time.

Fill paper-lined muffin tins 3/4 full with batter. Bake for 20-22 minutes, or until poufy but not brown. Cool before icing.

Sticky Chocolate Icing
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter

Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
Spoon warm icing over cool cupcakes, stirring icing to smooth after every third cupcake or so.
Allow iced cupcakes to sit at least ten minutes before serving.