Classic Yellow Cupcakes with Chocolate Buttercream Frosting
Today is my birthday! I love celebrating my birthday. I start getting excited when I flip the calendar page to April every year. I don't even care that I was born on the day most Americans dread the most (in fact, I think it's pretty darn hilarious).
Two years ago when I started my blog, I also started a tradition of baking myself something special for my birthday so I could share it with friends and family. Posting the recipes on my blog was yet another way I could share the sweet treats with my readers.
So for my birthday today, I'm sharing a recipe for Yellow Cupcakes with Chocolate Buttercream Frosting. It's a straightforward and classic recipe that is one of my favorite flavor combinations. I love chocolate, but I wouldn't really describe myself as a "chocoholic" (that would be my husband), so I like how the more delicate and buttery yellow cake flavor offsets the richer flavor of the chocolate frosting. Although for the record, if you placed a chocolate cupcake with chocolate frosting in front of me, I'd eat that too!
This recipe was my first-ever attempt at making buttercream frosting from scratch and I was really pleased with the results. I'm posting the recipe and method for the Chocolate Buttercream here, but next week, I'll also be publishing a new Flavia's Fundamentals post about how to make this frosting, complete with step-by-step photos, so be sure to check back!
Yellow Cupcakes with Chocolate Buttercream Frosting
Adapted from Cupcakes by Shelly KaldunskiI made the cupcakes and the frosting the same day, but I did not frost the cupcakes until the day after because the buttercream frosting needed time to chill and set-up in the refrigerator to obtain the right spreading consistency.
For the cupcakes
This recipe makes exactly 12 cupcakes, so be sure to fill each cup as equally as possible to get the same size cupcakes. I used a small ice cream scoop.1 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
6 T. unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp. vanilla extract
1/3 cup whole or 2% milkPosition a rack in the middle of the oven and preheat oven to 350°. Line a standard-size muffin pan with paper or foil liners. Set aside.
In a medium-size bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter together over medium speed until lightened and creamy, about 2-3 minutes. Add the eggs and the vanilla extract and beat until well incorporated. Over low speed, add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating well after each addition. Scrape down the sides of the bowl as necessary. Keep mixing until all the flour and milk have been evenly incorporated into the batter. Do not over-beat.
Divide the batter among the muffin cups, filling each about 3/4 full. Bake until light golden and a toothpick inserted into the middle of a cupcake, comes out clean, about 18-20 minutes (mine were cooked at 18 minutes). Cool the cupcakes completely in the muffin pan (about 1 hour) and then transfer them to a tray or plate. If you are not frosting them until later, cover the cupcakes lightly with plastic wrap to prevent them from drying out.
For the frosting
Chocolate Buttercream is simply a basic Swiss Meringue Buttercream recipe with melted chocolate added to it. This frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Before using it, allow the frosting to come to room temperature for about 1 hour and whip it over low speed using an electric mixer to return it to a smooth consistency.4 oz. semi-sweet chocolate, cut into small pieces
2 T. unsweetened cocoa powder
3 large egg whites, at room temperature
3/4 cup granulated sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, cut into 1 T. pieces, at room temperature
In a medium-size heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate. Gently whisk in the cocoa powder until it is incorporated and the mixture is smooth in consistency. Remove the chocolate from the heat and let it cool to room temperature.
In another large heatproof bowl set over a saucepan of simmering water (double boiler), combine the egg whites and sugar. Whisk the mixture constantly until the sugar has completely dissolved and the mixture reaches 160° Fahrenheit with an instant-read thermometer. You will be whisking for about 5-10 minutes. The egg-sugar mixture will get frothy and double in volume. Once the mixture is to temperature, remove the bowl from the heat. Using an electric mixer, beat the egg-sugar mixture on high speed until it is fluffy, cooled to room temperature and holds stiff peaks, about 6-8 minutes. The mixture should look glossy and will be sticky.With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting looks liquid or starts to separate after adding the butter, beat the mixture over high speed until it is smooth and creamy, about 3-5 additional minutes. Add in the cooled, melted chocolate and beat over medium-low speed until well incorporated, scraping down the sides of the bowl as necessary.
Cover the bowl with plastic wrap and refrigerate overnight to allow it to set. Before using the frosting, allow it to sit at room temperature for about 1 hour and whip the frosting over low speed using an electric mixer to return it to a smooth consistency.
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Happy Birthday!!! These look delicious!!!
Hope you had a lovely birthday. Your cupcakes look and sound wonderful! I'm visiting via Add a Pinch, and I've followed you on Twitter. Nice to 'meet' you!
Mmm I just want to bite into one of these!
Happy B'day
..First time here....happy following u
Happy Birthday! They are delicious...can't wait to have more! Love you!!!