Chocolate Sundae Cupcakes

• 3/4 cups Milk
• 1 whole Vanilla Bean, Split Lengthwise
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 cups Unsalted Butter, Room Temperature
• 1 cup Sugar
• 1 whole Egg
• _____
• FOR THE FROSTING:
• 1 Tablespoon Unsalted Butter
• 3 Tablespoons Boiling Water
• 1/4 cups Unsweetened Cocoa Powder
• 2 cups Powdered Sugar
• 4 Tablespoons Cream (or Any Coffee Creamer Or Milk Really)
• 1 whole Maraschino Cherry Per Cupcake, For Garnish

1. In a small sauce pan, heat milk with the vanilla bean. When the milk comes to a boil, remove the vanilla bean and let the milk cool completely. Then, scrape out the seeds from the vanilla bean with a knife and mix into the cooled milk.
2. In a separate bowl, mix flour, baking powder, and salt.
3. In a another bowl, cream together butter and sugar. Add the egg and beat well. To this creamed mixture, mix in alternately the vanilla bean milk and the dry ingredients.
4. Spoon into muffin cups and bake at 350 degrees F for 15-20 minutes.
5. For the frosting, put the butter in a bowl and pour the boiling water over it. Add the cocoa and powdered sugar and mix together. Add the cream slowly until you get the consistency of frosting that you desire.
6. Let the cupcakes cool and then frost them. Top each with one maraschino cherry (or you could use cherries from cherry pie filling).

milk, vanilla bean, allpurpose, baking powder, salt, unsalted butter, sugar, egg, frosting, butter, boiling water, ubc, powdered sugar, cream, maraschino

Taken from tastykitchen.com/recipes/desserts/chocolate-sundae-cupcakes/ (may not work)