Yellow Cupcakes with Chocolate Frosting
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4.3
87 reviews
Good
Yellow Cupcakes with Chocolate Frosting
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Classic yellow cupcakes with a buttery chocolate frosting.
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Ingredients
For the Cupcakes:
- 1¾ cups cake flour
- 1¼ cups all-purpose flour
- 1¾ cups granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter at room temperature, cut into ½-inch cubes
- 4 eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Chocolate Frosting:
- 2 cups unsalted butter at room temperature
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces semisweet chocolate melted and cooled
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Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
- In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
- Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed.
- Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
- Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate. (You can store unused buttercream in the refrigerator in an airtight container for up to 3 days; let it come to room temperature and then give it a quick whip in the mixer before using.)
- Frost the cupcakes as desired (I used the Ateco #827 decorating tip) and garnish with sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
27g
(42%)
Saturated Fat
17g
(85%)
Cholesterol
89mg
(30%)
Sodium
117mg
(5%)
Potassium
142mg
(4%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
770IU
(15%)
Calcium
49mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 89mg | 30% |
| Sodium | 117mg | 5% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 770IU | 15% |
| Calcium | 49mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
87 reviews
Good
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