Chocolate Sundae Cupcakes

Made these (at least the mini version) for the MC staff and families that were all over this past Sunday for lunch. Steve invited the whole team (amounting to 14 adults, 4 kids and 2 babies) over to our 900 sq ft apartment for fajitas, and it was the perfect excuse to start working on my cupcake recipes!  To be honest, I was not impressed, and will probably not do these again. It didn't register when I read the recipe, that the frosting would harden- which did make it easier to spread, and prettier, but not as soft and sweet.  Of course, I substituted 1 1/2 tsp vanilla for the vanilla bean (they are $6 ea at HEB!!), but other than that I stuck to the recipe religiously. The cupcakes themselves were dry in my opinion...not sure if it was the recipe, making them miniature, or over baking. They were pretty cute though...I didn't do the cherries, but I put a single butter toffee peanut on top of each. Took me about 2.5 hours to make them and clean up, and it made 32. 

Vanilla Cupcake:
3/4 c milk
1 vanilla bean, split lengthwise
2 c all purpose flour
2 tsp baking powder
1 tsp salt
1 stick of butter at room temp
1 c sugar
1 egg

Old Fashioned Fudge Frosting:
1 1/2 cups sugar
3/4 cup milk
2 tbsp unsweetened cocoa powder
Pinch of salt
1 tbsp unsalted butter
1 tsp vanilla extract
Peanuts/Cherries for garnish

1. In a small saucepan, heat milk with vanilla bean. When milk boils, remove from heat immediately and let cool, about an hour. After the milk has cooled, remove the vanilla bean and scrape out the inside into the milk. Discard the bean.
2. Preheat oven to 350. Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar  until light and fluffy. Add egg and beat well. Alternately add dry ingredients and milk, mixing well after each addition.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. To make the frosting:mix sugar, milk, cocoa, and salt in a medium pan. Cook slowly over medium heat until mixture forms a soft ball when dropped into a glass of water (about 234F on a candy thermometer). This may take 15 minutes. Remove mixture from heat. Add butter and vanilla and blend well.
6. Put pan in cold water and beat until mixture is of spreading consistency. This could take 15 minutes. Spread on cupcakes immediately, sprinkle with peanuts, if desired, and top with a cherry before the frosting hardens.