Back to the Basics: Yellow Cupcakes with Chocolate Frosting

Basic Yellow Cupcakes | Crumbs and Chaos #cupcakes #dessert #chocolatefrosting

So, what do you do when you’re snowed in?  Yes, I’m referring to last week, on Wednesday when the snow was coming down like crazy.  I had plenty to do, but I needed wanted cake, cupcakes to be exact.  Growing up, my favorite cake was yellow cake (from a box) and chocolate frosting (from a can)…super ambitious I know.  So every now and then I kinda sorta really want to have yellow cake (from a box) and chocolate frosting (from a can).  On this snowy day, there was no boxes of cake mix or cans of frosting in my pantry.

Basic Yellow Cupcakes | Crumbs and Chaos #cupcakes #dessert #chocolatefrosting

After scrounging up a basic yellow cupcake recipe – the fantastic part was that it only made 12, the perfect amount for a non-celebration kind of day – I didn’t have what I needed for a chocolate ganache.  My next search was for simple chocolate frosting, Rachael Ray came through for me and one taste of this frosting took me back to the days of the frosting from a can.  You know how it has a certain tang to it?  This frosting has that same tang and I’m totally in love (a love that rivals my love for this Nutella Cloud Frosting).  Sometimes it’s so refreshing to enjoy things like basic yellow cake with simple chocolate frosting…sprinkles not optional.
Basic Yellow Cupcakes | Crumbs and Chaos #cupcakes #dessert #chocolatefrosting


Basic Yellow Cupcakes with Chocolate Frosting


  • 1 1/2 cups FLOUR
  • 1 cup SUGAR
  • 1 1/2 teaspoons BAKING POWDER
  • 1/2 teaspoon SALT
  • 1/2 cup UNSALTED BUTTER, softened
  • 1/2 cup SOUR CREAM
  • 1 EGG plus 2 EGG YOLKS, at room temperature
  • 1 1/2 teaspoons VANILLA EXTRACT
  • Frosting:
  • 4 oz. CREAM CHEESE, softened
  • 1/2 cup BUTTER, room temperature
  • 1/3 cup COCOA POWDER
  • 1 teaspoon VANILLA EXTRACT


  1. Preheat oven to 350° and line a 12 cup muffin tin with paper liners.
  2. In the bowl of a stand mixer, whisk together flour, sugar, baking powder and salt. Add in butter, sour cream, eggs, yolks and vanilla extract. Beat a medium speed for about a minute until smooth, using a rubber spatula scrape down the sides of the bowl and stir until no flour remains.
  3. Evenly divide the batter among the cupcake papers. Bake for 20-24 minutes or until a toothpick tests clean. Remove from pan and allow to cool completely before frosting.
  4. Frosting:
  5. Beat together cream cheese and butter on medium speed until smooth. On low speed, gradually add powdered sugar and cocoa powder until blended. Add vanilla and beat on med-high speed until smooth and fluffy.
  6. Frost as desired.

Recipe Source: for cupcakes – Baking Illustrated Cookbook and for frosting – Rachael Ray Show




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