Can you tell that I kinda like this holiday a little?
I’m typically not one to enjoy any kind of cake but chocolate, but I’ve learned to appreciate how delicious it can be when balanced out with a rich, flavorful chocolate icing.
I used a recipe from Food Network as the base for creating my own yellow cake, and I made up the recipe for the chocolate icing. Most icings are the basically the same (powdered sugar, milk, butter, etc) but to make this one perfect I added melted milk chocolate chips along with cocoa powder. The hubs and I are both BIG fans of milk chocolate.
It turned out creamy and delicious!
If I had kids, this would definitely be the kind of thing I would make for their class. Especially because having this many cupcakes around just the two of us is a bad idea. But hey, it’s a holiday! Time to splurge a little.
Yellow Cupcakes with Milk Chocolate Icing
by
Keywords: chocolate cake
Ingredients
For the cupcakes
- 1/2 c. butter, softened
- 3/4 c. sugar
- 1 egg
- 2 egg yolks
- 1 t. vanilla extract
- 1 1/2 c. all purpose flour
- 1 1/2 t. baking powder
- 1/2 c. milk
For the icing
- 3 T. softened butter
- 3 T. whipping cream
- 1 c. powdered sugar
- 3 t. unsweetened cocoa powder
- 1/2 t. vanilla extract
- 1/3 c. milk chocolate, metled and cooled to warm temp
Instructions
For the cupcakes
Preheat oven to 350 degrees.
In a medium mixing bowl, beat the butter and sugar until light and fluffy.
Add in the egg, egg yolks, and vanilla and continue to mix on medium speed until completely smooth and pale yellow in color.
Add in the flour and baking powder and mix on low until incorporated, then mix on medium until the mixture is very smooth.
Pour in the milk and continue to mix for a couple minutes, or until the batter is very smooth (it will be pretty thick but should be nice and soft).
Pour the batter evenly into a lined cupcake pan.
Bake in preheated oven for 20 minutes, or until the cupcakes are light golden brown and a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for a few minutes, then remove them from the pan to cool on a rack until completely cool (at least an hour).
For the icing
Beat the butter in a small mixing bowl until it’s fluffly, then mix in cream just until incorporated.
Add the vanilla and powdered sugar and beat until smooth. (You can add more cream in very small amounts if the icing is too stiff)
Add the melted chocolate and cocoa powder and beat until the icing is smooth and fluffy.
Cool icing in the refrigerator for 10 minutes before icing your cooled cupcakes.
It’s been too long since we had cupcakes in our house! I was really happy with how the cupcakes turned out, my formula seems to have been a success. They’re very soft and moist but not overly sweet. They wont last long. 😛
I have one more V-Day recipe to share with you guys before the big day arrives…and it involves even more chocolate. I can’t seem to stop. Darn.
Thanks for reading!
-Lauren
3 Responses
Emily
OMG I love the first picture you took. You could totally go pro…. must be the new lighting…
Lauren
Thanks dude! And I wasn’t even using the lighting–that’s just sun! 😀 Sun is awesome.
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