Chocolate Cupcakes with Cream Cheese Frosting

By ydoyle

Ingredients

• Cupcakes:
• 1 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 1 cup milk
• 1 1/4 teaspoons pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, preferably European-style, room temperature
• 1 1/4 cups sugar
• 2 large eggs, room temperature
• 1/2 cup cocoa powder, sifted
• Frosting:
• 4 tablespoons unsalted butter, room temperature
• 4 cups confectioners' sugar, sifted
• 1/4 teaspoon pure vanilla extract
• 6 ounces cream cheese, room temperature

Preparation

Step 1

Preheat oven to 350 degrees. Line a standard muffin tin with 12 cupcake liners; set aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined.
Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.
Meanwhile, combine all ingredients for frosting in a medium bowl and beat until smooth. Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco No. 808). Pipe frosting onto cooled cupcakes.