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1.
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Preheat oven to 350F.
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Line a standard 12-cup muffin tin with cupcake liners.
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2.
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Whisk flour, baking powder, and salt together in a medium bowl.
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3.
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For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes.
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Beat in butter and vanilla.
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Gradually pour in butter and then vanilla.
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Reduce speed to and mix in half of dry ingredients.
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Beat in milk.
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Add remaining dry ingredients and beat to combine.
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Do not over mix.
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4.
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Pour about 1/3 cup batter into each cup in muffin tin.
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Bake until a tester, inserted in center of cakes, comes out clean, 20 to 25 minutes.
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Cool on a rack.
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in tin, for 10 minutes, Release cupcake and cool completely.
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5.
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For icing: Place chocolates in a medium heatproof bowl.
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Bring a saucepan filled with 1 inch or so water to a very slow simmer; set bowl over, but not touching, water.
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Stir chocolate occasionally until melted and smooth.
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6.
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Add confectioners' sugar, milk, butter, vanilla extract, and salt and beat with a mixer until smooth and creamy.
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Pipe icing onto cupcakes using a large star tip.
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Top with sprinkles.
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Serve.
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Calories: 400
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Total Fat: 21 grams
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Saturated Fat: 13 grams
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Total Carbohydrate: 50 grams
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Protein: 4 grams
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Sodium: 190 milligrams
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Cholesterol: 80 milligrams
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Fiber: 1 gram
