Category
Desserts
Servings
14
Ingredients
- 1⅔ c all-purpose flour
- ½ t baking powder
- ¼ t baking soda
- ½ t salt
- ½ c unsalted butter, melted
- 1 c granulated sugar
- 1 large egg, room temperature
- ¼ c yogurt
- ¾ c milk, plus 1 T, divided
- 2 t vanilla extract
- ¼ c unsweetened natural cocoa powder
- 4½ c confectioners' sugar
- ¼ c unsweetened natural cocoa powder (do not use for vanilla frosting)
- 1 c unsalted butter, softened to room temperature
- 4 T heavy cream
- 2 t vanilla extract
Cupcakes
Milk Chocolate Vanilla Frosting
Directions
Line muffin pan with 14 cupcake liners; set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt;s set aside.
- In another bowl, whisk sugar and melted butter and stir in egg, yogurt, ¾ cup milk, and vanilla extract. Mix until combined. Slowly mix in dry ingredients from other bowl until no lumps remain. Batter will be thick.
- Transfer ¾ cup of batter into another medium bowl. Mix in cocoa powder and 1 T milk until combined. Fill each cupcake liner with 3 T of batter.
- Bake cupcakes at 350°F 50/50 for 15-18 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool completely.
For chocolate and vanilla frosting, sift together powder sugar and cocoa powder. Assure there are no lumps; set aside.
- Whip the butter on medium speed until creamy, about 2 minutes, gradually adding the sifted sugar/cocoa powder alternately with heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes Vanilla same procedure minus the cocoa powder.
- Frost cooled cupcakes with knife or with piping bag/tip. (If making 1 kind of frosting and not both, make sure to double the frosting recipe of choice to make sure there is enough for all cupcakes.) To make swirl frosting, fill one side of piping bag with chocolate and other side with vanilla before frosting.
