Get the Recipe Chocolate Buttercream Filled Yellow Cupcakes
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5.0
3 reviews
Excellent
Get the Recipe Chocolate Buttercream Filled Yellow Cupcakes
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Moist yellow cupcakes filled with a rich and creamy chocolate buttercream frosting. Make them for a fun celebration, birthday, or just because!
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Ingredients
CUPCAKES:
- 1 1/2 /2 cups Cake Flour*
- 1 3/4 /4 tsp baking powder
- 1/4 /4 tsp salt
- 1/2 /2 cup 1 stick unsalted butter, room temperature
- 3/4 /4 c. + 1 tbsp sugar
- 2 egg yolks room temperature
- 1 egg room temperature
- 2 tsp vanilla extract
- 1/4 /4 cup + 1 TBSP sour cream room temperature
- 3/4 /4 cup whole milk room temperature
Chocolate Buttercream
- 1 cup unsalted butter room temperature (2 sticks)
- 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 3 Tablespoon milk
- 1 tsp vanilla extract
Instructions
CUPCAKES:
- Preheat to 350°F. Prepare 12 cupcake tins with liners and set aside. Sift together cake flour, baking powder, and salt.
- In the bowl of a stand mixer using the paddle mixing attachment, cream together room temperature butter and sugar for 2-3 minutes until combined, light and fluffy. Add the egg yolks and egg, along with the vanilla extract, and beat until combined. Slowly mix in sour cream until combined.
- Add the dry ingredients and slowly stir in, adding milk once almost all dry ingredients are combined, and continuing to mix just until it's fully incorporated. Be sure to not overmix.
- Fill the cupcake liners approximately 3/4 of the way full (I use 2 full scoops of this cookie scoop). Bake for 16-20 minutes until slightly golden brown and the cupcake bounces back when gently touched - or until the internal temperature reaches approximately 195-198°F. Let cool completely on a cooling rack before frosting.
- To remove the center of the cooled cupcakes, use an apple corer and push it straight down the middle of the cupcake, approximately halfway down. Pull up and approximately 1 1/2 inches of the cupcake will be removed. Do this for the remaining cupcakes and eat or save the removed cake (no cake wasted!). See frosting instructions for filling.
FROSTING:
- Beat room temperature butter. Add powdered sugar, 1 cup at a time and beating inbetween additions. Incorporate 2 TBSP milk with the powdered sugar, as well as the vanilla extract. Add cocoa powder and remaining TBSP of milk. Beat until fully combined, light, and fluffy.
- Place frosting in a large piping bag with a large round tip (or just have the pastry bag be your "tip"). Squeeze frosting into the hole in the cupcakes for the filling and continue squeezing the frosting around the top of the cupcake until covered. Use a knife or icing spatula to "swoop" the frosting. Frost the remaining cupcakes.
- Serve immediately or store in a covered container at room temperature for 1-2 days.
Equipments used:
Notes
- To make cake flour: measure 1 1/2 cups all-purpose flour properly. Remove 3 TBSP of the flour and place it back in your canister. Add 3 TBSP corn starch and sift the flour and cornstarch together 2-3 times until fully combined.
Nutrition Information
Show Details
Serving
1cupcake
Calories
489kcal
(24%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
201mg
(8%)
Potassium
174mg
(5%)
Fiber
3g
(12%)
Sugar
46g
(92%)
Vitamin A
832IU
(17%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 489kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 201mg | 8% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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