Ingredients

• 2 1/2 cups white flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup butter, at room temperature
• 1 1/4 cups sugar
• 1 tablespoon vanilla extract
• 1/2 tablespoon almond extract
• 2 eggs
• 1 cup low-fat milk
• 1/2 cup dark chocolate chips
• 2/3 cup dark chocolate, coarsely chopped
• 3 1/2 tablespoons butter, at room temperature
• 1 pinch salt
• 3/4 cup sweetened condensed milk
• 1 tablespoon light corn syrup

Instructions

1. Preheat the oven at 325°F Insert liners into medium cupcakes pans.

2. Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.

3. Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.

4. Reduce speed to low, add eggs one at a time, mixing well.

5. Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth.

6. Add chocolate chips to mixture and stir.

7. Fill the cupcake liners two-thirds full.

8. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.

9. Remove from oven and cool on wire rack for 10 minutes.

10. Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.

11. Add salt, condensed milk, and corn syrup, mix.

12. Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.