Chocolate Frosted Yellow Cupcakes

Chocolate Frosted Yellow Cupcakes
Originally uploaded by Dewdropdeb.

My toddler got it into her head today that we had to make cupcakes. Suffering a bit from cabin fever I readily agreed. Here is the result! The cake itself is an American type of cake commonly called "yellow cake," it's incredibly moist and unlike the sponge we have here. I frosted it with a rich chocolate satin icing. So good! And of course when any toddler is involved there has to be "spinkles!"

For the cake:

• 2 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs plus 2 egg yolks, room temperature
• 2 teaspoons vanilla
• 3/4 cup milk
  

PREPARATION:
Preheat oven to 350°F. Put cake cases into muffin pans (great job for the toddler!).

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combined. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide into muffin pans.

Bake at 180C/350F for about 15 minutes.

For the chocolate frosting:

• 1 cup evaporated milk/heavy cream
• 6 oz chopped bittersweet chocolate
• 1 1/2 cups sugar
• 1 tsp vanilla
• 6 tbsp soft butter
  

Bring the milk/cream to a boil in a saucepan. Remove from the heat and add the chocolate. Do not stir. Put a lid on the pot and leave it for ten minutes. After ten minutes toss it into a bowl or food processor and beat it until it's a smooth chocolatey paste. Lather on the cupcakes once both are cool and add sprinkles!

The icing will keep about a week in the fridge. It's also good melted on ice-cream or as a chocolate fondue. MMMM!

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