It’s not often that I am amazed with something I cook or bake, it’s just in my head to immediately start breaking down what could be better and how I will change it next time. Not this time folks. The only thing I’m changing about these the next time I make them is the fact that I will be making more of the unbelievably delicious chocolate buttercream they are topped with (which I did so in the recipe below); I could eat it by the spoonful until it made me sick, then I would eat some more. Its super chocolatey, but not too sweet and not too buttery.  And the cake… ohhhhh the cake! It is my PERFECT cake. It has a dense crumb, it’s super moist, yet it’s unbelievably light and fluffy.


Look and see for yourself…


Told ya. If the texture isn’t perfect enough, let me assure you that the flavor is spot on. This IS my new go to recipe, individually or together. I can’t wait to make these Boston Cream Pie Cupcakes again using this as a base. I know they are “simple” they aren’t any crazy flavor and they aren’t stuffed full of something cool, but there is something great about a truly perfect basic cupcake. Enjoy!


Perfect Yellow Cupcakes & Chocolate Buttercream  (Print Me)

Yield: 24 generously iced cupcakes

2 cups all-purpose flour
1 cup cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup superfine sugar
1/2 cup unsalted butter, at room temperature
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup sour cream, at room temperature
4 Tbsp pure canola oil
3 tsp pure vanilla extract
2/3 cup heavy cream

18 Tbsp butter, at room temp
3/4 cup unsweetened cocoa (I used half Special Dark blend)
3/4 tsp salt
4 – 4 1/2 cups powdered sugar
3 Tbsp milk
3 tsp vanilla extract
3/4 cup heavy cream
1/3 cup plus 5 Tbsp Rich Chocolate Ovaltine powder

Preheat your oven to 350°F and line cupcake pans then set aside. Measure your heavy cream out into a medium bowl and place it in the freezer with beater attachments to chill for about 5 minutes.

In the bowl of an electric stand mixer fitted with the paddle attachment, sift together both flours, baking powder, baking soda and salt. Attach the bowl to the mixer, add sugar and mix on low speed until evenly blended, about 30 seconds.

Add softened butter and beat on low speed for 1 minute. The mixture will become less dusty as the butter becomes coated with flour and broken down into small pieces. Increase speed to medium-low and continue to beat until the mixture resembles damp sand or fine bread crumbs, about 2 minutes.

In a medium bowl, whisk together egg, yolk, sour cream, canola oil and vanilla extract until smooth. Add it to the flour mixture and beat on medium-low speed until moistened, sticky and the batter begins to form webs along the sides of the bowl and the beater, about 20 seconds.

Remove cream and beaters from freezer and beat the cream just past the time soft peaks begin to form.

With mixer running on low, scoop about 1/3 of the cream into the bowl and beat on medium speed for 20 seconds. Stop the mixer to scrape down the sides and bottom of the bowl, add the remaining cream and fold in by hand. Be sure to scrape anything from the bottom or sides, but do not over-mix. The batter will be thick, smooth, satiny and creamy-looking.

Spoon or scoop the batter into lined muffin cups, filling them a little more then halfway full (these cupcakes will rise quite a bit). Bake until evenly browned on top, and a toothpick inserted into the center comes out clean, about 18-20 minutes. Transfer cakes to a wire rack to cool completely before icing.

On medium high speed, cream the butter, cocoa, and salt for about 3 minutes. Scrape down the sides of the bowl and add almost 4 cups powdered sugar, milk, and vanilla.
Mix on low until just incorporated, then beat on medium-high for about 2 minutes, until smooth. Meanwhile, in a small bowl, whisk together the cream and ovaltine.

Scrape down the sides of the bowl, then turn mixer back on low and slowly add the cream mixture. After most of the liquid has been incorporated, slowly increase the speed of the mixer to medium high and beat for about 2-3 minutes, until light and fluffy.

If your frosting looks grainy, it’s either a little too warm in your kitchen or it wasn’t mixed on a high enough speed, for long enough. To solve, put the bowl in the fridge for 15 minutes and then remixed it until smooth.
Beat in additional powdered sugar if needed to achieve desired thickness. Pipe or spread onto your cakes, or just eat it with a spoon.

Source: Cupcakes from Scientifically Sweet, except the cream whipping process which is from Bakewise. Icing from Confections of a Foodie Bride, Joy The Baker.

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