Ingredients
Scale
For the yellow cupcakes:
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs + 1 egg yolk (room temperature)
- 2 tsp vanilla extract
- ¾ cup whole milk (room temperature)
For the chocolate buttercream:
- 1 cup (2 sticks / 225g) unsalted butter, softened
- ⅔ cup (55g) unsweetened cocoa powder
- 3–4 cups (360–480g) powdered sugar
- ¼ tsp salt
- 2–4 tbsp heavy cream or whole milk
- 1½ tsp vanilla extract
Instructions
Cupcakes:
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream butter & sugar: Beat butter and sugar until light and fluffy (~3 min).
- Add eggs & vanilla: Mix in eggs and yolk one at a time, then vanilla.
- Alternate additions: Add flour mixture in 3 parts, alternating with milk in 2 parts, beginning and ending with flour. Mix just until combined.
- Fill liners ⅔ full.
- Bake 18–20 minutes, until a toothpick comes out clean. Cool completely before frosting.
Chocolate Buttercream:
- Beat butter until creamy (~2 min).
- Sift in cocoa powder; mix until combined.
- Gradually add powdered sugar, 1 cup at a time, alternating with cream/milk as needed for consistency.
- Add salt and vanilla; beat 2–3 minutes until fluffy and smooth.
- Pipe or spread onto cooled cupcakes. Optional: top with sprinkles, chocolate shavings, or a mini chocolate chip!
💡 Pro Tips:
– Room-temperature ingredients ensure even mixing and rise.
– For deeper chocolate flavor, use Dutch-process cocoa.
– Store frosted cupcakes in an airtight container at room temp up to 2 days or refrigerate for longer freshness (bring to room temp before serving).
Prep Time & Nutrition (per cupcake, makes 12):
Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min
Servings: 12 | Calories: 280 | Net Carbs: 36g | Fats: 16g | Protein: 3g
Servings: 12 | Calories: 280 | Net Carbs: 36g | Fats: 16g | Protein: 3g