Very Simple Chocolate-Frosted Vanilla Cupcakes
I love cupcakes and I’m not afraid to say it. Cheap seasonally themed grocery store cupcakes, charmingly rustic homemade picnic cupcakes, really expensive designer cupcakes -- they’re all stellar in my book. What could be better than a pre-portioned, personal cake whose personal brand is “it’s party time?” One full year into this pandemic, cupcake energy is the energy I need in my life. Whether in anticipation of a future indoor potluck or as an act of radical self-care. To make oneself an entire batch of cupcakes with zero plans whatsoever is the baking version of “all dressed up and nowhere to go” and I highly recommend it. Not that I’m not looking forward to sharing food with others again (in fact I am desperate to do so), but why reserve what brings you joy just for sharing? Put on some pants, wash your hair, make yourself a cupcake (or twelve). Do it for you and you only.
These cupcakes are very basic, but that’s all they need to be. Fluffy, moist, vanilla cake topped with an unfussy, ultra-decadent chocolate frosting and whatever sprinkles call out to you. They’ll last in an airtight container on the counter for a week or so.
Ingredients (makes 12 cupcakes)
Cupcakes (via Food52’s Vanilla Cupcakes)
1 stick unsalted butter, room temperature
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs, room temperature
1/2 cup whole milk
Preheat the oven to 400°F. Line a 12-inch muffin pan with cupcake liners.
Cream the butter, sugar and vanilla with an electric mixer until very fluffy, scraping down the sides as needed.
Combine flour, baking powder, salt in a separate bowl.
With the electric mixer on low, add the eggs one at a time. Increase the speed and mix for 2-3 minutes until it’s thick and webby.
Reduce speed to low and take alternating turns adding bits of the flour mixture and milk until fully combined.
Fill each cupcake liner three quarters of the way.
Bake for five minutes, then reduce heat to 350°F and bake for an additional 22-25 minutes. Transfer to a wire rack and cool before adding frosting.
Frosting (via Smitten Kitchen’s ‘I Want Chocolate Cake’ Cake)
2 ounces bittersweet chocolate, melted and cooled
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, room temperature
1 tablespoon cream or whole milk
1/2 teaspoon vanilla extract
Add all ingredients to a food processor and mix for 1-2 minutes. Scrape down the edges of the food processor and continue to mix until the frosting comes together and is fluffy.
Assembly
Add the frosting to a large ziplock bag. Seal the bag and cut off one of the corners.
Working from the outside of the cupcake in, pipe the frosting in a spiral shape. Use the tip of the piping bag to blend the spiral together to fill in the gaps and form a swirly look.
Repeat with remaining cupcakes and top with plenty of sprinkles!