Yellow Cupcakes with Chocolate Buttercream

It was my roommates birthday yesterday and I wanted to make a little cake (Happy Birthday Kate!). Actually a dozen little cakes. I asked her what her favorite type of cake was and I got an immediate response. Yellow cake with chocolate butter cream. So I made Yellow Cupcakes with Chocolate Buttercream.

Yellow Cupcakes
Yellow Cupcakes

The sugar circles on top give the cupcakes a polished look.  Plus they are pure sugar and are extremely tasty.

Yellow Cupcakes – (From Wilton)

  • 3 cups cake flour sifted
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cup sugar
  • 2/3 cup butter, softened
  • 2 eggs
  • 1 1/2 tsp pure vanilla
  • 1 1/4 cups milk

Chocolate Buttercream – (From Ghirardelli)

  • 6 tbs butter, softened
  • 2 2/3 cups confectioners’ sugar
  • 1/2 cup unsweetened cocoa
  • 1/3 cup milk
  • 1/2 tsp vanilla

Yellow Cupcakes

Preheat the oven to 350 degrees.  Grease a muffin pan or place paper cups into the pan.

Using a hand or stand mixer cream together the sugar and butter until light and fluffly.

Cream the sugar and butter
Cream the sugar and butter

While the butter and sugar are creaming sift the flour, salt and baking powder.

Using a wire strainer is a cheap and easy method of sifting
Using a wire strainer is a cheap and easy method of sifting

When the sugar and butter are light and fluffy add the eggs and vanilla.  Continue to beat until mixed.

While the mixer is on low, alternate between adding flour and milk until mixed completely.  Once all of the flour and milk has been added, continue to beat on medium low for one minute.

The cake flour makes the batter light and fluffy
The cake flour makes the batter light and fluffy

Partition the batter into the paper muffin cups and bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly.  When cooked remove from the oven and let completely cool before decorating.

I totally forgot to take photos of the cooked cupcakes before being decorated.  Actually I forgot to take a picture of batter filled muffin cups.  Oops.

Chocolate Buttercream

Using a hand mixer or stand mixer beat the butter until it is light and fluffy.  In a separate bowl combine the confectioners’ sugar and cocoa powder.  Whisk it together.  Now alternate between adding the sugar mixture and the milk.  Beat well after each addition.  Once the sugar and milk are incorporated blend in the vanilla.

Make sure to beat on low as the sugar and chocolate will go everywhere.
Make sure to beat on low as the sugar and chocolate will go everywhere.

Time to decorate the cupcakes.  I piped the buttercream onto the cupcakes using a plastic bag and a icing tip.  I then started in the center and slowly worked my way to the edges.  Once again I do not have photos of me accomplishing this task as my hands were completely covered with buttercream.

Decorated and ready to eat
Decorated and ready to eat

After piping the buttercream onto the cupcakes I topped them with a red sugar circle that my roommate picked up.  This is totally optional but gives them a polished look.

One of many
One of many
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