Classic Yellow Cupcakes with Chocolate Buttercream Frosting Recipe

Ingredients:

Cupcakes
        1/2 cup unsalted butter (1 stick), melted
        1 large egg plus 1 egg yolk
        1 cup granulated sugar
       6 ounces (about 1/2 cup) Greek yogurt (I used nonfat honey Greek yogurt; vanilla or plain Greek yogurt, or sour cream may be substituted)
        2 teaspoons vanilla extract
       1 1/2 cups all-purpose flour
       1 1/2 teaspoons baking powder
      1/4 teaspoon salt, optional and to taste

Chocolate Buttercream Frosting
      1/2 cup unsalted butter (1 stick), softenend
      1/2 heaping cup unsweetened natural cocoa powder, sifted (I used Trader Joe's)
      2 1/2 to 3 cups confectioners' sugar, sifted is ideal
      1 teaspoon vanilla extract
      splash cream or milk, only as needed for consistency
     chocolate srpinkles, optional for garnishing

Instructions:

1. Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside.
2. Cucpakes - In a large, microwave-safe bowl, melt the butter, about 1 minute on high power.
3. Allow the butter to cool momentarily (so you don't scramble the eggs), and add the egg plus yolk, sugar, yogurt, vanilla, and whisk to combine.
4. Stir in the flour, baking powder, optional salt, and mix until just combined and free from large lumps; don't overmix or cupcakes will be tough.
5. Using a medium 2-inch cookie scoop, place about 2 tablespoons of batter per cupcake into each of the 12 cavities so they're solidly 3/4 full. There will likely be enough batter for a 13th cupcake, and either lick the bowl or discard it; or I placed a large paper liner inside a mini loaf pan, and fit the mini pan on the rack next to the main muffin pan.
6. Bake for 18 to 19 minutes, or until tops are golden, set, slightly domed, and springy to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow cupcakes to cool in pan for 5 to 10 minutes before transferring to a wire rack to cool completely. While they cool, make the frosting.
7. Frosting - To the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on medium-high speed until pale, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Stop to scrape down the sides of the bowl as necessary.
8. Add the cocoa (sift it, or you will have a hard time getting the lumps out of the frosting), 2 1/2 cups confectioners' sugar, vanilla, and beat on medium-high speed until fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as necessary.
9. Based on texture and taste preferences, optionally add 1/2 cup additional sugar (for 3 cups total), which I find necessary to achieve a thick consistency with my ingredients. If your frosting seems thick enough, refrain from the additional sugar and/or add a splash of cream to thin it.
10. Transfer frosting to a piping bag and frost the cooled cupcakes. I used a Wilton 1M tip . Or simply spread frosting on with a knife.
11. Optionally, garnish each cupcake with a pinch of sprinkles (do it over the sink because they fly around when they hit the frosting). Cupcakes will keep airtight at room temperature for up to 3 days. I personally am comfortable storing buttercream-frosted items at room temp, but if you prefer to store in the fridge, that's fine, but note the fridge will dry them out more quickly.

Recipe Source:averiecooks