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    Home > Recipes > Cakes + Cupcakes

    Yellow Cupcakes with Chocolate Frosting

    Published: May 2, 2013 | Updated: May 28, 2022

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    Yellow Cupcakes Chocolate Frosting Chef Lindsey Farr
    Yellow Cupcakes Chocolate Frosting Chef Lindsey

    A moist yellow cake with an easy chocolate frosting! 

    Jump to Recipe
    Yellow Cupcakes with Chocolate frosting interior texture

    Every year growing up my Mom baked a tiered cake for my brother and my birthdays, and the top tier was reserved for the birthday kid.

    Yellow Cupcakes with Chocolate frosting liner removed

    If it was your birthday, you could always count on having the top tier all to yourself whether it was served at a party of 20 rambunctious kids or just family dinner. In honor of this tradition, I baked my fiancé a miniature cake, the “top tier”, just for him.

    Yellow Cupcakes with Chocolate frosting in vintage baking tin

    This yellow cake recipe is the best that I have ever tried. It is moist with the perfect crumb, and the intensely chocolaty Chocolate Frosting complements the cake perfectly. The frosting can be piped on cupcakes or spread on cakes. Multi-purpose!

    Yellow Cupcakes with Chocolate frosting bitten

     

    Yellow Cupcakes with Chocolate frosting on white wood board
    In case you were wondering, those little blue and cream candies are Almond Joy Pieces and they are pretty tasty!
    Yellow Cupcakes with Chocolate frosting liner removed
    Yellow Cupcakes with Chocolate frosting multi colored sprinkles

    Yellow Cupcakes with Chocolate Frosting

    Chef Lindsey
    A moist yellow cake with an easy chocolate frosting! 
    PRINT RECIPE Pin Recipe
    Prep Time20 mins
    Cook Time15 mins
    Total Time2 hrs
    Course Dessert
    Cuisine American
    Servings 36 people
    Calories 228 kcal

    Ingredients
     

    Moist Yellow Cake

    • 1 cup butter
    • 2 cups white sugar
    • 4 eggs
    • 2 egg yolks
    • 2 teaspoons pure vanilla extract
    • 2 ¾ cups all-purpose flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1 ¾ cups whole milk

    Ultimate Chocolate Frosting

    • 3 ½ cups confectioners’ sugar
    • 1 cup cocoa powder
    • ¾ cup butter (unsalted, room temperature)
    • ½ cup milk (room temperature)
    • 2 teaspoons pure vanilla extract
    US Customary - Metric

    Instructions
     

    Moist Yellow Cake

    • Preheat oven to 350° and either line cupcake tins with liners or grease and flour pans of your choice.
    • Sift together flour, baking powder, and salt. Set aside. In a separate bowl or in a stand mixer cream butter and sugar approximately 2-3 minutes. Add eggs, egg yokes and vanilla; beat well. Add flour mixture to creamed mixture alternately with milk. Beginning and ending with flour. Mix well and then pour into prepared pans.
    • Bake cupcakes approximately 15 minutes and cake approximately 40 minutes until a bamboo skewer inserted into the center comes out with only a few clinging crumbs. Let cool 5-10 minutes in pans and then tip out onto rack to cool completely before icing.

    Ultimate Chocolate Frosting

    • Sift cocoa powder and confectioners’ sugar together in a medium bowl. Cream butter until fluffy. This will only take a minute if your butter is the proper temperature. Add vanilla, milk and sugar mixture to butter. Mix with the paddle attachment or a wooden spoon until smooth and butter is completely incorporated. Taste test. Just kidding!
    • Icing your cupcakes: Fit the desired tip onto your piping bag or cut a small hole in a plastic baggie and press tip snugly inside bag. Fill bag 75% with icing and squeeze icing down through the tip. Twist the top of the bag and squeeze the desired amount and shape of icing onto your cupcakes.
    • Frosting your layer cake: Place a dab of icing on serving platter and press bottom cake layer securely onto icing blob. Arrange parchment or wax paper around the edge of the cake to minimize mess on your platter.
    • Smear a thin layer of icing onto the top of the bottom layer. If it is too thick then your top layer(s) will slide around. Ugly. We don’t want that. Arrange your top layer on the bottom layer. Place a large dollop of icing on the top with a large, flat icing spatula and spread it around the top and sides of the cake. Don’t worry about precision here, you will add more and make it presentable later. Take your offset spatula and scoop a generous amount of icing. Gently sweep icing around the sides, removing any excess as you go. It helps if you are able to keep your spatula steady and move the cake platter. Take some more icing and smooth out the top with a gentle sweeping motion until you have achieved the desired effect. Lastly, smooth out the transition between the top and the sides.

    Yellow Cake & Chocolate Frosting

    • Carefully remove the parchment paper and touch up the bottom edge. Admire your beautifully frosted cake!

    Notes

    Adapted from AllRecipes.com and Martha Stewart.
    Could also make two 9-inch round cakes, or one 9 x 13 inch pan.
    Keyword chocolate frosting, Cupcake Recipe, yellow cake
    Tried this recipe?Mention @cheflindseyfarr

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    Recipe Rating




    Comments

    1. Julia says

      November 24, 2015 at 2:35 pm

      This yellow cake is delicious and the chocolate frosting was the best I've ever had. I absolutely loved the consistency.

      Reply
      • Lindsey says

        November 27, 2015 at 11:41 am

        Aww thanks, Julia! I am waiting for an excuse to make this cake again! But heaven knows I don't need a whole cake sitting around!!! xoxox

        Reply

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