Milk chocolate cupcakes with chocolate icing

These cupcakes were tasty. They were sweet. They were definitely more milk chocolate than dark chocolate. Kids love these! I found this recipe on smuckers.com. I had never searched their website before but they have a lot of delicious looking recipes. This recipe was meant to be baked in a tube pan and served with hot fudge ice cream topping. It's so difficult to divide a tube pan cake nicely so I can give some to friends & family that I figure it's just easier to make cupcakes. The icing I chose was also milk chocolate and extra sweet. The texture of the cupcakes was lovely. A really fine and smooth crumb. Very moist with lots of flavor. The cupcakes did not dome on top and they weren't the prettiest without the icing. They kind of had the crackle like crust on top - sort of like a brownie. But covered up with the chocolate icing, everything looked and tasted wonderful!

Chocolate Candy Bar Cake

smuckers.com

Ingredients:

•
•	2 2/3 cups White Lily® All Purpose Flour (I used Soft As Silk cake flour)
•	2 cups firmly packed light brown sugar
•	1 cup milk
•	1 cup butter, melted
•	1 cup Sweetened Condensed Milk
•	5 large eggs, lightly beaten
•	1 (6 oz.) milk chocolate candy bar, melted (I used a combination of Hershey bars & Guittard Milk chocolate chips)
•	6 tablespoons unsweetened cocoa powder
•	2 teaspoons distilled white vinegar
•	1 1/2 teaspoons vanilla extract
•	1/2 teaspoon baking soda
•	1/4 teaspoon salt
•	1/8 teaspoon ground cinnamon
•	Smucker's® Hot Fudge Microwaveable Ice Cream Topping (I didn't use this since I made cupcakes)

Directions:

1	HEAT oven to 300°F. Coat 10-inch tube pan with flour no-stick cooking spray.
2	COMBINE all ingredients except hot fudge sauce in large bowl of electric mixer; beat at medium speed until just mixed and no lumps remain. Pour batter into prepared pan.
3	BAKE 1 hour 15 minutes or until toothpick inserted near center comes out clean. (Do not overbake.)
4	COOL on wire rack 15 minutes before removing from pan. Remove to plate; cover with plastic wrap until just warm.
5	SERVE warm with vanilla ice cream and hot fudge sauce.

I used a simple fudge icing of powdered sugar, butter, milk, cocoa powder & vanilla.