Smith Island Cupcakes

Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until very light and fluffy, about 4-5 minutes. This extra creaming creates the tender texture essential to Smith Island Cake.

Add eggs: Add egg yolks one at a time, beating well after each. Then add whole eggs one at a time, continuing to beat. Mix in vanilla extract.

Alternate wet and dry: Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake: Divide batter evenly among prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the fudge icing: In a heavy saucepan, combine evaporated milk and sugar. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Boil for 1 minute.

Add chocolate: Remove from heat and immediately add chopped chocolate, butter, vanilla, and salt. Stir until chocolate and butter are completely melted and mixture is smooth.

Create the layers: Using a serrated knife, carefully slice each cooled cupcake horizontally into 3-4 thin layers. This mimics the many-layered Smith Island tradition.

Assemble: Place the bottom layer of each cupcake back in its liner. Spread a thin layer of warm fudge icing. Add another cake layer, more icing, and repeat until all layers are stacked. Finish with a generous coating of fudge icing on top, letting it drip down the sides.

Set and garnish: Let the cupcakes sit at room temperature for at least 30 minutes for the icing to set. Garnish with chocolate curls and a pinch of flaky sea salt if desired.