Small Batch Vanilla Cupcakes with Dark Chocolate Frosting
These small batch vanilla cupcakes with dark chocolate frosting are the perfect no-fuss birthday recipe for a small crowd!
Ingredients
For the small batch vanilla cupcakes:
- 90 g (¾ cup) cake flour
- 84 g (⅓ cup + 1 tablespoon + 1 tsp) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 38 g (2 ¾ tablespoon) unsalted butter, room temp
- 32 g (2 ½ tablespoon) tbsp neutral oil*
- 56 g (½ cup) plain whole milk greek yogurt, room temp
- 56 g (½ cup) whole milk, room temp
- ½ teaspoon vanilla extract
- 1 egg white
For the dark chocolate french buttercream:
- 113 g (4 oz) bittersweet chocolate
- 113 g (½ cup) unsalted butter, (room temp, but on the cooler side)
- 3 egg yolks
- 50 g (¼ cup) granulated sugar
- 1 ½ tablespoon water
- ½ teaspoon vanilla
- pinch of salt
- confetti rainbow sprinkles
Instructions
For the small batch vanilla cupcakes:
- Preheat the oven to 350 degrees (180 degrees F). Place 6 cupcake liners in a muffin pan.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, yogurt, milk, and vanilla, and mix until just combined.
- In a separate bowl, whip the egg white to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined.
- Fill the cupcake liners about ⅔ of the way full.
- Bake for 16-18 minutes or until a tooth pick inserted comes out clean.
- Cool completely before frosting.
For the dark chocolate french buttercream:
- In a medium heat proof bowl, melt the chocolate over a double boiler (or in the microwave in 20 second intervals) until smooth. Set aside to cool.
- Place the egg yolks in a medium bowl or the bowl of a stand mixer fitted with a whisk attachment. Whisk until thick and foamy while you heat the sugar and water.
- Heat the granulated sugar and water in a small frying pan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to boil, or until it reaches 240 degrees F. Do not let it get any hotter.
- While the egg yolks are still whisking, slowly pour the sugar syrup into the bowl. Continue beating until the mixture has cooled down to room temperature.*
- Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
- Add the cooled melted chocolate, vanilla, and salt.
- Switch to a paddle attachment and continue beating on low speed until the buttercream is completely smooth.
For assembly:
- Frost the cupcakes as desired and top with confetti rainbow sprinkles. Enjoy!
Notes
- You can use any oil that has a neutral taste. My go-to is light tasting extra virgin olive oil, but you can also use vegetable or canola oil.
- It is VERY important to wait until the egg yolk, hot sugar mixture has cooled to room temp. If you add the butter before it's cool enough, it will melt and be a soupy mess.
- If you would like to double this recipe, you can either use 2 egg whites and follow the recipe as is, or use 1 whole egg and add it in with the other wet ingredients.
- Store cupcakes in an air tight container at room temperature for up to 3 days.
Nutrition Facts
Serving: 1cupcake | Calories: 522kcal | Carbohydrates: 44g | Protein: 6g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 193mg | Potassium: 175mg | Fiber: 2g | Sugar: 30g | Vitamin A: 784IU | Calcium: 93mg | Iron: 2mg
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