One for the Table: It's easy to fall for a good cupcake
2 cups dulce de leche buttercream
1 bar good-quality dark chocolate
Preheat oven to 350 F. Line muffin tins with paper liners and place on two parchment lined jelly roll pans. Set aside.
In a medium bowl, whisk all the dry ingredients. Set aside.
In the work bowl of an electric mixer, cream the butter, sugar until combined. Add the eggs, one at a time, scraping the sides of the bowl after each egg. Add the yogurt and mix until all ingredients are incorporated and you no longer see any white streaks in the batter. Add the vanilla.
With the mixer on medium speed, slowly add the dry ingredients and mix well.
Place batter into prepared muffin cups using a 1 tablespoon ice cream scooper.
Bake 18 to 22 minutes, or until the tops are a golden brown and a toothpick inserted in the center come clean.
Let cool completely on wire racks before frosting with the dulce de leche buttercream and sprinkling dark chocolate shavings on top.
(Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
