First of all, Happy National Chocolate Cupcake Day. I LOVE chocolate cupcakes, don’t get me wrong, but I am protesting this holiday this year. I love the irony of the fact that my love of chocolate cupcakes runs deep, but this day is my ex’s birthday. So, I’ll make the chocolate cupcakes another day. 
Moving on…Struesel Cupcakes! Page 63 of Martha’s cupcake cookbook. First of all, I decided to only make a half-recipe because that would render 12 cupcakes. How do you half 3 eggs? I’m not sure so I used one whole egg and just the egg white from another egg. When the batter was mixed, it made me nervous because it was SO thick. I scooped the batter evenly between the 12 cups and then to press the thick batter down into the cups, I wet my fingertips so the batter wouldn’t stick to me. 
When spooning on the crumble topping, it’s supposed to be done in two parts. When you put the first half of the topping into the cups, press it into the batter. I’d recommend doing this a bit more forcefully than the book said because as the cupcakes rise, it pushes the topping off of the cupcake! So, push the first half of the topping into the batter and then spoon the rest of the topping on top. It’ll all look flush and even with the top of the cupcake liner (picture left). Don’t worry, it puffs up a lot (picture below)!
And the finished product drizzled with “milk glaze”… tastes really good warmed up but just a tad salty from the “coarse salt” that was added in the crumble topping…maybe I’ll leave this out next time.
