Classic Chocolate Cupcakes with Vanilla Frosting

Chocolate cupcakes 1 2The cat and I decided to bake. I had fully intended to have a very lazy day. I had it all planned out: curling up with a book on the couch with the Food Channel on in the background. Then I thought “why should I watch Cake Boss all day when I can bake my own cupcakes?”. Indeed. Also, the cat took up residence on the kitchen counter and would not stop meowing. I took that as another sign that I needed to bake!

This is a classic chocolate cupcake recipe but instead of using buttermilk or sour cream, I used Bulgarian yoghurt. You can use any of the above in equal quantities and the result is moist, delicious, chocolatey cupcakes. I topped them off with a basic vanilla frosting to balance the chocolate. This recipe makes 12 – 16 (there are, however, only 8 left 24 hours later!). I blame the cat. Had she not screamed at me from the kitchen counter, I probably would not have baked. That last part may or may not be true.

Chocolate cupcakes ingredients 21 cup (100g) flour
¾ cup (75g) cocoa
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, room temperature
½ cup (80g) white sugar
½ cup (80g) brown sugar
2 large eggs, room temperature
3 tablespoons Bulgarian yoghurt
2 teaspoons vanilla essence

Chocolate cupcakes 4 2Preheat your oven to 180°C (375°F).
Whisk the butter and sugar on high until well mixed.
Sift in the flour, cocoa, baking soda, baking powder and salt and whisk on low for 10 seconds. The batter will be crumbly.

Whisk in the eggs, one at a time, until just combined, scraping down the sides and bottom well.
Whisk in the yoghurt and vanilla essence, beat on low for 15 seconds. Scrape down the sides and bottom and give it one last beat, about 5 seconds.

Chocolate cupcakes 5 2Fill the muffin cups half full and bake for 15-20 minutes until a toothpick inserted in the centre comes our clear.

 

 

 

 

 

For the vanilla frosting:

4 cups icing sugar
4 tablespoons room temperature butter
2 tablespoons Bulgarian yoghurt (or sour cream or milk)
2 teaspoons vanilla essence

Chocolate cupcakes 7 2In a medium bowl, sift the icing sugar and add the butter. Beat on high for 1 minute until fully mixed. Scrape down the sides and bottom. Pour in the yoghurt/sour cream/milk and beat again on high until fully blended and smooth. Add the vanilla essence, scrape the sides and bottom again and beat once more to fully mix in the vanilla essence.

 

Chocolate cupcakes 9 2Decorate as desired. I used blue food colouring and red sprinkles.

Again, for the cupcake batter, remember you can use buttermilk or sour cream instead of Bulgarian yoghurt.

 

 

 

 

 

 

 

 

 

 

 

 

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4 thoughts on “Classic Chocolate Cupcakes with Vanilla Frosting

  1. What a beautiful cat! The kind of cat I could cuddle with! Those cupcakes look awesome and so simple to make. I like the blue contrast, too. I’m always fiddling with frosting and I can’t seem to get it right or it just get too messy. I’ve got to try your frosting recipes! How many more left from the 8 after the 24 hours ? Did the cat have some too? :p

    Liked by 1 person

    • I gave the cat a teaspoon to lick and Gav had the bowl so everyone was happy! Had to leave a few for our construction workers – I promised them cupcakes! Made them happy and good for productivity but Gav and I ended up having three each. Yikes! The cat is independent and likes me during the day, specially at feeding times, but the moment Gav comes home, I don’t exist! I also struggle with frosting but will email you my trick. Carpe that -ing diem!

      Like

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