Classic cupcakes with chocolate buttercream are a timeless and beloved dessert that never goes out of style. These cupcakes boast a soft and moist texture, perfectly balanced sweetness, and are topped with luscious chocolate buttercream frosting. Whether served at birthday parties, celebrations, or simply as a sweet treat, these cupcakes are sure to bring smiles to everyone’s faces.

Cupcakes have a long and rich history that dates back to the 19th century. The concept of individual-sized cakes was born from the idea of baking cakes in small teacups. However, as baking technology advanced, cupcakes evolved into small cakes baked in cupcake pans. By the early 20th century, cupcakes became popular in the United States and were commonly served at gatherings and events.

The addition of chocolate buttercream frosting to cupcakes is a delightful innovation that elevates their taste to a new level of decadence. Buttercream, a mixture of butter, sugar, and flavorings, is widely used in cake decoration and is a favorite choice for frosting cupcakes due to its smooth and creamy texture.

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
• 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), softened
• 1/2 heaping cup unsweetened natural cocoa powder, sifted
• 2 1/2 to 3 cups confectioners’ sugar, sifted (ideal)
• 1 teaspoon vanilla extract
• Splash of cream or milk, only as needed for consistency
• Chocolate sprinkles (optional) for garnishing

INSTRUCTIONS

1. Preheat the oven to 350F. Line a non-stick 12-cup regular muffin pan with paper liners; set aside.
2. For the cupcakes, melt the butter in a large microwave-safe bowl, about 1 minute on high power.
3. Allow the butter to cool slightly, then add the egg plus yolk, sugar, Greek yogurt, and vanilla. Whisk to combine.
4. Stir in the flour, baking powder, and optional salt until just combined, avoiding overmixing to prevent tough cupcakes.
5. Using a medium 2-inch cookie scoop, place about 2 tablespoons of batter per cupcake into each of the 12 cavities, filling them three-quarters full.
6. Bake for 18 to 19 minutes until the 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.
7. Allow the cupcakes to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
8. For the chocolate buttercream frosting, beat the softened butter in the bowl of a stand mixer fitted with the paddle attachment until pale, light, and fluffy, about 5 minutes.
9. Add the cocoa, 2 1/2 cups confectioners’ sugar, and vanilla, and beat on medium-high speed until fluffy, about 5 minutes. Adjust sweetness and texture with additional sugar and cream as desired.
10. Transfer the frosting to a piping bag and frost the cooled cupcakes.
11. Optionally, garnish each cupcake with a pinch of chocolate sprinkles for an extra touch of sweetness and visual appeal.

Enjoy these classic cupcakes with rich and velvety chocolate buttercream frosting. They are perfect for any occasion, from casual gatherings to elegant celebrations, and are sure to be a crowd-pleaser.