Ingredients
1⅔cupsall purpose flour,(210 grams), spoon & leveled
½tspbaking powder
¼tspBaking Soda
½tspsalt
½cupunsalted butter,(115 grams), melted
1cupgranulated sugar,(200 g)
1large egg,room temperature
¼cupyogurt,(60 grams)
¾cupmilk,divided
2tsppure vanilla extract
¼cupnatural cocoa powder,unsweetened
1¾cupsconfectioner’s sugar,(210 grams)
¼cupnatural cocoa powder,(21 grams), unsweetened
½cupunsalted butter,(115 grams), softened to room temperature
2tbspheavy cream,(30 milliliter), or half and half
1tsppure vanilla extract
salt,to taste
½cupunsalted butter,(115 g), softened to room temperature
1¾cupsconfectioner’s sugar,(210 g)
2tbspheavy cream,(30 ml), or half and half
1tsppure vanilla extract
salt,to taste
Preparation
Preheat oven to 350 degrees F (177 degrees C). Line muffin pan with a 12-cupcake liner and an additional pan with 2 liners. Set them aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar. Chill in the refrigerator for 1 minute.
Stir in egg, yogurt, ¾ cup of milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.
The batter will be thick. Transfer ¾ cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.
Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter then more vanilla batter on top until all batters have been used up.
At this point, you may swirl the batters together very lightly using a toothpick or leave them as is.
Bake the cupcakes for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if the frosting is too sweet.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if the frosting is too sweet.
Frost cooled cupcakes with a knife or with a piping bag/tip.
Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days.
