First Love: Yellow Cupcakes with Chocolate Frosting

10 Jan

Remember when you were just a kid and your favorite dessert was the basic yellow cake and chocolate icing? Always so moist and perfectly sweet, great for every birthday.

Well that’s what we’ve got here.

My first batch was dry and honestly overcooked by a couple of minutes. I thought I’d try something new and substitute sour cream for the milk just to see if this really made for a moister cake. Sure enough it did!

I loved the flavor of this cake. While still being a more dense little cuppie, it kept a beautiful texture and taste. I must warn you though this frosting may be a little rich for all the kids. For me though, a big chocolate lover, it was heavenly.

 

Recipe

(Printable Version)

Classic Yellow Cupcakes

  • 1 1/4 cups AP Flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large
  • 1 cup granulated sugar
  • 1/2 cup (1 STICK) unsalted butter at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup of sour cream

Directions

Sift flour, baking powder, and baking soda in a bowl. Set aside.

Beat butter on high until soft. Add sugar and continue beating on medium-high until light and fluffy (3 minutes). Then add eggs one at a time as usual, beating slightly in between. Make sure this mixture is well mixed and fluffy before adding the dry ingredients.

Measure sour cream and vanilla. Add 1/3 of the dry ingredients followed by 1/2 of the sour cream and so on and so on ending with flour.

Scoop batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake for 17-20 minutes or until a cake tester comes out clean.

Rich Chocolate Buttercream

  • 4 T butter room temp
  • 3 oz baker’s chocolate melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 1/2 tsp whipping cream

Melt chocolate and set aside.

Beat butter then add melted chocolate and vanilla to mixing bowl. Mix ingredients together completely, scraping the sides of the bowl to incorporate all ingredients.

Slowly add the powdered sugar, milk and whipping cream to chocolate mixture alternating between dry and wet ingredients. Continue to beat until the frosting has reached a light and fluffy consistency.

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