Yellow cupcakes with chocolate icing

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 2 large eggs at room temperature
• 2/3 cup sugar
• 165g unsalted butter, melt and let cool slightly
• 2 tsp vanilla extract
• 0.5 cups of milk

Chocolate glaze

• 1 cup chopped semisweet chocolate
• 0.5 cups heavy cream

Preparation:

1. Preheat oven to 175°C. Line a 12-cup muffin tin with paper cups.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. In a medium bowl, combine the flour, baking powder, and salt. In another bowl, beat the eggs and sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Continue beating and gradually pour in the butter, then add the vanilla extract.
3. Reduce mixer speed to low, add the flour mixture in two additions, alternating with the milk, and knead until smooth. Be careful not to overmix the dough. Divide the dough evenly among the prepared molds.
4. Bake until a tester inserted into the center of a cupcake comes out clean, 20-25 minutes. Cool on a wire rack in the pan for 10 minutes, then remove the cupcakes to the rack and let them cool completely.
5. Chocolate glaze:
   
   Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until just simmering. Pour the cream over the chocolate and let it sit for 1 minute. Then gently stir until smooth and glossy. Let the glaze cool slightly to thicken but not harden. Spread 1 tablespoon of glaze on each cupcake or dip the tops into the glaze.