Delicious chocolate cupcakes with piled high Butter Cream frosting is perfect for any day you crave a cupcake.
For the Cupcakes
- 3/4 cup, (95g) all-purpose flour (spoon & leveled)
- 1/2 cup, (42g) unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) unsweetened yogurt, at room temperature
For the Buttercream Frosting:
- 1 cup (200g) salted butter, softened to room temperature
- 3 1/2 cups (420 grams) confectioners’ sugar
- 2 tbsp whipping cream
- 2 teaspoons vanilla bean paste
For the cupcakes:
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes 14 – 16 cupcakes. Set aside.
- Sift and whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
- In a mixer using the paddle attachment, beat the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
- Pour 1/3 of the dry ingredients into the wet ingredients. Then half of the yogurt. Gently combine on low for a minute. Add another of the dry ingredients followed by the yogurt. Finish with the dry ingredients. Mix together until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Frost cooled cupcakes however you’d like. I used Wilton Star 2110 piping tip for these pictured cupcakes. Top with sprinkles, if desired. I used these stars. Store leftovers in a sealed container for up to 5 days.
How to make the Frosting:
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 5 minutes. You’re going to run the mixer for the full 5 mintues.
- Turn the mixer off and add the sifted powdered sugar in two additions. Run the mixer on low to incorporate. Bring the mixer up to medium high and run for about 4 minutes with each addition. Once the sugar is mixed in, add the cream and the vanilla bean paste with the mixer running on low. Increase to high speed and beat for another 3-5 full minutes.
- If you need to make adjustments, add some more confectioners’ sugar if frosting is too thin or another Tablespoon of milk if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
- If you would like to add color to your frosting, a gel paste is best. You will use less and you won’t ruin the structure of your perfect buttercream frosting.
- Cover tightly and store for up to 1 week in the refrigerator.
I piped my cupcakes using that huge star tip and then sprinkled the edible silver stars to finish them off.