Buttermilk Cupcakes with Chocolate Icing

Total Time:
50 min
Prep:
15 min
Inactive:
15 min
Cook:
20 min

Yield:
12 cupcakes
Level:
Easy

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 2 large yolks
  • 1 cup sugar
  • 3/4 cup unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk
  • Chocolate Cream Cheese Frosting:
  • 1 stick butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups confectioners' sugar, sifted
  • 4 ounces semisweet chocolate, melted
  • 1 teaspoon vanilla extract
  • Special equipment: 12 muffin cups
Directions
Chocolate Cream Cheese Frosting:
  • Preheat oven to 350 degrees F.

  • Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.

  • In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.

  • Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.

  • Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.

For the frosting:
  • Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.


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