Absolutely overjoyed!....My first attempt at baking cupcakes! wooo hoooooo.....!!!! they looked perfect (atleast to my eyes)......never knew making cupcakes were so easy! the mixing was all in 1 bowl... no two separate bowls for the wet and dry ingredients!....ahhh...how nice!...so easy on the cleaning!...and making the frosting was so relaxing!....love working with chocolate...im sure alot of you agree with me that cooking with chocolate and just not eating it is indeed comforting! :)


yellow cupcakes:
1 1/2 cups (195 gms) all purpose flour
1 cup (200 gms) white granulated sugar
1 1/2 tsps baking powder
1/4 tsp salt
1/2 cup (113 gms) unsalted butter, room temp cut into pieces
1 large egg, room temp
2 large egg yolks, room temp
1 1/2 tsp pure vanilla extract
1/2 cup (120 ml) sour cream or whole plain yoghurt,  room temp

chocolate fudge frosting:
4 ounces (120 gms) unsweetened chocolate,coarsely chopped
2/3 cup (150 gms) unsalted butter, room temp cut into pieces
1 1/3 cups (160 gms) icing sugar, sifted
1 1/2 tsp pure vanilla extract

coloured sprinkles (optional)


for the yellow cupcakes:
  • Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
  • With an electric mixer, beat to combine the flour, sugar, baking powder and salt. 
  • Add the butter,egg, egg yolks, vanilla extract and sour cream.
  •  Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. 
  •  If necessary, stir the batter with a rubber spatula until the flour is fully incorporated.
  •  Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean. 

  •  Remove from oven and place on a wire rack to cool. 

  •  Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes or pipe them on as you desire.
  • top with sprinkles

for the chocolate fudge frosting:
  •  Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.  
  •  In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute)
  •  Add the sugar and beat until it is light and fluffy (about 2 minutes).  
  • Beat in the vanilla extract

  •  Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). 

  •  never pipe/apply the frosting when the cupcake is hot. It will melt and change the colour of the frosting
  • these cupcakes are best the day its made. but will keep for a few days at room temp ..........................if any is left ;)