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The Busy Baker

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Birthday Cake Cupcakes with Chocolate Frosting

Cupcakes Desserts

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These Birthday Cake Cupcakes with Chocolate Frosting are the perfect moist and delicious yellow cupcakes with creamy chocolate buttercream and sprinkles! What better way to celebrate a special day!?   Birthday Cake Cupcakes with Chocolate Frosting Birthday Cake Cupcakes with Chocolate Frosting Pinterest

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  yellow Birthday Cake Cupcakes with Chocolate Frosting and sprinkles This month marks The Busy Baker’s 4th birthday or as we call it in the blogging world, my 4th Blogiversary! It’s hard to believe I’ve been blogging for 4 years already, although sometimes it feels like I’ve been at this for a LOT longer than just 4 short years! I’m thrilled to reaching this milestone and I’m sharing my favourite Birthday Cake Cupcakes with Chocolate Frosting recipe with you all today to celebrate!   yellow Birthday Cake Cupcakes with Chocolate Frosting and sprinkles on turquoise background When it comes to celebrating there’s nothing better than a really good cake or cupcake and these Birthday Cake Cupcakes with Chocolate Frosting are a twist on a family favourite birthday cake recipe. I remember celebrating many of my cousins’ birthdays at my aunt and uncle’s house as a kid – my aunt would always make this delicious, spongy yellow cake with the creamiest dark chocolate frosting and we just couldn’t get enough of it! These Birthday Cake Cupcakes with Chocolate Frosting are my own spin on her classic birthday dessert!

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Birthday Cake Cupcakes with Chocolate Frosting and sprinkles on turquoise background My absolute favourite kitchen tool for making cupcakes like these Birthday Cake Cupcakes with Chocolate Frosting is a traditional KitchenAid mixer. I have THIS ONE (Amazon affiliate link), and it is by far my favourite kitchen appliance of all time.  I don’t have a kitchen bursting with kitchen tools,  but I’m not sure I could live without my stand mixer since I use it almost daily! If a stand mixer is way out of your league then this hand mixer (Amazon affiliate link) is the next best thing. They really do a great job and though they do require a little more work on your part, they definitely get the job done in style! And if you’re looking for a cake stand just like mine, check out THIS ONE or THIS ONE (Amazon affiliate links). There’s really no better way to display gorgeous cakes or cupcakes like these ones than on a beautifully simple cake stand that’s also affordable!   Birthday Cake Cupcakes with Chocolate Frosting on tin cake stand with sprinkles I’ve shared a few of my favourite cupcake recipes before, like these Double Chocolate Cupcakes, or these Pumpkin Spice Cupcakes, or even these Fresh Strawberry Swirl Cupcakes. But when it comes to a birthday celebration none of them trump these classic and timeless Birthday Cake Cupcakes with Chocolate Frosting!   Birthday Cake Cupcakes with Chocolate Frosting and sprinkles on tin cake stand

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  Birthday Cake Cupcakes with Chocolate Frosting with sprinkles on cake stand I hope you love these cupcakes as much as we do! Let me know in the comments below, what’s your favourite birthday cake flavour? I’d love to know!

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Looking for more delicious desserts? You’ll LOVE these!

   

Birthday Cake Cupcakes with Chocolate Frosting

These Birthday Cake Cupcakes with Chocolate Frosting are the perfect moist and delicious yellow cupcakes with creamy chocolate buttercream and sprinkles!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Birthday, Celebration
Keyword: Birthday Cake Cupcakes with Chocolate Frosting
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 32 cupcakes
Calories: 334kcal
Author: Chrissie (thebusybaker.ca)

Ingredients

For the cupcakes:

  • 1 cup unsalted butter at room temperature
  • 2 cups white sugar
  • 2 large eggs at room temperature
  • 5 egg yolks at room temperature
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup milk at room temperature
  • 1 tablespoon apple cider vinegar
  • 3 1/4 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the frosting:

  • 2 cups unsalted butter slightly softened
  • 4 cups powdered sugar sifted
  • 4 tablespoons unsweetened cocoa powder sifted (add one extra tablespoon if you like it very chocolatey)
  • 1/4 teaspoon salt
  • 3-4 tablespoons heavy cream or half and half cream
US Customary - Metric

Instructions

For the cupcakes:

  • Preheat your oven to 325 degrees Fahrenheit and line a cupcake tin with paper liners.
  • In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
  • Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
  • Mix in the oil and vanilla on low speed.
  • Measure the milk into a liquid measuring cup and add the apple cider vinegar to the milk. Let stand while you measure the dry ingredients.
  • Measure the flour, baking powder, baking soda and salt into a separate bowl and whisk together until combined. 
  • Add the flour and the milk mixture alternatively, mixing well after each addition. Add 1/3 of the flour mixture first, then 1/2 the milk mixture, another 1/3 of the flour mixture, the rest of the milk mixture and then the remainder of the flour. Be sure to mix well after each addition and scrape down the sides and bottom of the bowl regularly.
  • Mix on medium high speed for about 1-2 more minutes after all the ingredients have been added. This will create a creamy-looking batter.
  • Divide the batter between the prepared cupcake cups (this recipe makes about 30-36 cupcakes, depending on the size, so you'll have to bake in batches) and bake at 325 degrees Fahrenheit for about 18-21 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. 
  • Cool the cupcakes in their tins for 5 minutes, and then remove them to a wire cooling rack to cool completely to room temperature before frosting.

For the frosting:

  • While the cupcakes are cooling completely to room temperature after baking, prepare the frosting.
  • Whip the butter on medium-high speed until light and fluffy.
  • Sift the powdered sugar and cocoa powder together and add to the butter about 1 cup at a time, mixing well after each addition.
  • Scrape down the sides of the bowl well after each addition, and add the salt in with one of the cups of powdered sugar.
  • After the powdered sugar has been added, you'll be left with a very thick frosting. Add the cream one tablespoon at a time until the frosting has reached a spreadable consistency or the appropriate consistency for piping.
  • Pipe the frosting onto the completely cooled cupcakes using a piping bag and a star tip (or whatever tip you like!), top with sprinkles, and serve!

Notes

These cupcakes can be made one day in advance and are best stored in the fridge until 10-15 minutes before serving.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 38g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 86mg | Potassium: 89mg | Fiber: 1g | Sugar: 28g | Vitamin A: 632IU | Calcium: 42mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
  *This cupcake recipe has been adapted from an old family recipe and Bon Appetit’s Yellow Cake recipe. The frosting recipe is my own.

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Comments

  5. Elan says

    5 stars
    What better way to celebrate a special day!! I have found some impressive and decorative cupcake stand which can look good with those beautiful cupcakes.

    Reply

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