Yellow Cake Cupcakes with Chocolate Buttercream for Two are perfect for those times when you need just a little something sweet, and the batch doubles beautifully if you’re having a small dinner party for four. These can be whipped up in the same amount of time it takes to run to the bakery and pick up a couple cupcakes!
Celebrations in general and weddings in particular call for cake. It’s just one of those unwritten laws of the universe.
Today I’m joining in a virtual bridal shower for Meriem of Culinary Couture (shout out to Nora of A Clean Bake for organizing it!). The theme of our shower is “Made for Each Other” (cue the collective awwww! So cute, right?), and our recipes feature a delicious ingredient pairing. I knew I wanted cake to be involved (it just feels right) and I decided to deviate from my norm.
I used to be a strictly chocolate cake kind of girl, but delving headfirst into buttery yellow cake bliss like this has shown me the folly of my ways. The question was what kind of frosting to pair with yellow cake? For me, it had to be fudgy chocolate buttercream, no question.
I took it one step further with the wedding theme and made a recipe that makes just two darling little cupcakes. Because there are inevitably times when you and your honey want a fabulous cupcake without having an extra ten cupcakes lying around the house.
In addition to celebrating her wedding, this is also my gift to Meriem; I hope she gets much use out of it. (I know I will! Since developing this recipe, I’ve already made it twice, one time doubling the batch for a small dinner party and the other time because a craving for cupcakes hit hard.)
And here’s what everyone else is bringing to the party:
- Cheese and Charcuterie Board from Hall Nesting
- Chocolate Chip Banana Cupcakes from Blahnik Baker
- Mini Lemon Cheesecakes from What Jessica Baked Next
- Mocha Cupcakes from Baking a Moment
- Paleo Brookies from A Clean Bake
Congrats and lots of love to you and your hubby, Meriem!
- 2 tablespoons unsalted butter or clarified butter (ghee), melted and cooled slightly (see Note)
- 2 tablespoons sugar
- 2 tablespoons milk (whole or reduced-fat)
- 1 large egg yolk (I used Eggland's Best)
- 1 teaspoon pure vanilla extract
- 4 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- 1 pinch salt
- 1 small pinch ground mahlab (optional)
- 2 tablespoons unsalted butter, at room temperature
- 4 tablespoon powdered sugar
- 1 tablespoon unsweetened natural cocoa powder
- ½ teaspoon pure vanilla extract
- 1 small pinch salt
- 1 small pinch espresso powder
- Milk, as needed to reach your desired consistency
- For the cupcakes, preheat the oven to 350F and line a cupcake tray with 2 paper liners. Beat together the melted butter and sugar, and then beat in the milk, egg yolk, and vanilla. Sift in the flour, baking powder, salt, and mahlab (if using), and stir just to combine. Pour into the 2 lined cupcake wells and bake until a wooden pick inserted in the center comes out clean, about 18 to 22 minutes. Cool completely.
- When the cupcakes are cool, make the frosting. To do so, beat together the butter, powdered sugar, cocoa powder, vanilla, salt, and espresso powder. If the frosting needs to be thinned out, add milk in ½ teaspoon increments while beating until it reaches your desired consistency.
- Frost the cupcakes and serve.
To Double This Recipe for 4 Servings: Everything is easy to double in this recipe except the egg; you can (of course) just use 2 large egg yolks, but this also works using 1 large egg for a double batch.