Yellow Cake (Cupcakes) with Chocolate Frosting

Here's the recipe, I hope you enjoy! This was also my go to birthday cake growing up, so it has a special place in my heart.

CAKE

3 c Cake Flour

2 tsp Baking Powder

1 tsp Salt

1 c Butter

1/3 c Vegetable Oil

1 1/2 c Sugar

5 Eggs

2 Egg Yolks

2 tsp Vanilla

1 tsp Butter Extract

1 c Sour Cream

FROSTING

1/4 c Heavy Cream

3/4 c Semi Sweet Chocolate Chips

1/4 c Milk Chocolate Chips

2 c Butter

1 tbsp Vanilla

4 c Powdered Sugar

1/2 tsp Cocoa Powder

Pinch of Salt

Dash of Milk (if too thick)

• Preheat oven to 325°. Line cupcake tin with 12 liners and set aside.

• In a medium bowl, whisk together 3 c Cake Flour, 2 tsp Baking Powder, and 1 tsp Salt, set aside.

• In a bowl attached to a stand mixer, beat together the 1 c Butter, 1/3 c Vegetable Oil, and 1 1/2 c Sugar using a paddle attachment on medium or medium high until the mixture is light in color and fluffy, with no lumps.

• Add in the 5 Eggs and 2 Egg Yolks, preferably one at a time at medium speed until fully incorporated into the mixture. Mix until fluffy, for about a minute.

• Mix in 2 tsp Vanilla and 1 tsp Butter Extract, while on a medium-low speed.

• Turn the mixer on low and add in the first 1/3 of the dry ingredients from the first step, that are in the bowl you set aside. Mix until there are no more streaks of flour, make sure not to overmix. Add in half of the 1 c Sour Cream, and mix until combined. Repeat the steps, by adding the next 1/3 of the Flour mixture until there are no more streaks, the second half of the 1 c Sour Cream mixed in, then the last 1/3 of the Flour mixture with no more streaks of Flour.

• Divide batter among cupcakes, this made close to 2 dozen for me, if you're not needing that many, and only need around 12, I would recommend halving the recipe.

• Bake for 18-21 minutes, or until a toothpick comes out mostly clean but with a few crumbs, so we're not over baking the cupcakes, causing them to dry out.

• Allow them to cool completely before frosting, at least 30 minutes. During this time, I like to prepare the frosting.

• In a microwave safe bowl, heat 1/4 c Heavy Cream for around 30 seconds to a minute (at 30 second intervals). Pour over the 3/4 c Semi Sweet Chocolate Chips and 1/4 c Milk Chocolate Chips, which should already be measured into a separate bowl. Mix these together until smooth and creamy, if the Chocolate Chips still aren't melting fully, add into the microwave for around 20 more seconds. Set this bowl aside.

• In a stand mixer, beat the 2 c Butter with the paddle attachment on medium-high speed until it's light in color and has a fluffy texture. Turn the speed to low and pour in the Chocolate mixture until incorporated. Scrape down the sides and run the mixer again to ensure all is getting incorporated evenly.

• Add in the 1 tbsp Vanilla while on a low speed. Once mixed in, you can start adding in the 4 c Powdered Sugar, 1/2 tsp Cocoa Powder, and Pinch of Salt. Once all combined, increase the speed to medium for a minute, then to medium high for a minute or two to ensure the frosting is fluffy. If the frosting seems too stiff, add a Dash of Milk to help smooth it out.

• Frost on top of cupcakes.

Enjoy!

Love, Sam