Milk cupcakes with cookies

Ingredients:

Cupcakes

• 110 g of butter at room temperature
• 2/3 cup and 2 tbsp. condensed milk
• 1/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/4 cup and 2 tablespoons whole milk
• 2 tbsp. chocolate chips

Glaze

• 170 g chopped milk chocolate
• 170 g unsalted butter at room temperature
• 1/4 cup condensed milk, plus more for topping
• A pinch of salt
• 3/4 cup powdered sugar
• Chocolate shavings for decoration

Preparation:

1. Making cupcakes: Preheat oven to 180°C. Place paper tartlets in a 12-cup muffin tin. Using a food processor, beat together the butter, 2/3 cup condensed milk, sugar, egg, vanilla, and salt.
   
   Beat for about 2 minutes, until the mixture is smooth and slightly fluffy. Add the flour, baking powder, and baking soda and beat briefly until fully combined. Add 1/4 cup of milk until smooth.
2. Divide the batter into 12 portions and fill each cupcake pan about 3/4 full. Sprinkle with chocolate shavings. Bake until the tops of the cupcakes are golden and spring back when lightly pressed (20-25 minutes).
   
   Let the cupcakes cool in the pan for 5 minutes, then turn them out onto a wire rack set in the baking sheet. Mix together the remaining 2 tablespoons of condensed milk and whole milk. Using a pastry brush, spread the mixture evenly over the warm cupcakes. Let cool completely.
3. Preparing the glaze: Place the milk chocolate in a bowl in the microwave and microwave in 30-second intervals, stirring occasionally, until smooth. Let cool.
   
   Combine the butter, melted chocolate, 1/4 cup condensed milk, and salt in a food processor until smooth. Add the sugar and process for another minute. Transfer the mixture to a bowl and let cool until spreadable (about 20 minutes).
   
   Spread the frosting evenly over the cupcakes, leaving a small gap in the center. Top with 1/2 teaspoon of condensed milk and decorate the cupcakes with cookies.