Easter Cupcakes

Practice makes perfect. Once you make a recipe a few times, you’ll be able to make adjustments to improve on your cupcake, be they filling the liner less or more, or frosting techniques.
Go ahead, make a few batches. I don’t think you’ll hear anyone complaining about the leftovers!
Everyone should have a reliable cupcake recipe in their repertoire; a guaranteed crowd-pleaser for people of all ages. Today I’m sharing mine: classic yellow cake and rich chocolate frosting.


Ingredients:
2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 Tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
For Chocolate frosting:
24 ounces best-quality semisweet chocolate, finely chopped
1/2 cup plus 1 Tablespoon Dutch-process cocoa powder
1/2 cup plus 1 Tablespoon boiling water
3 sticks (1 1/2 cups) unsalted butter, room temperature
1/2 cup confectioners’ sugar
Pinch of salt


Preheat oven to 180°. Line two standard 12-cup muffin pans with paper liners.
Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide the batter evenly among the prepared cups so that each is about two thirds full.
Bake, rotating the pans halfway through, until cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Transfer pans to a wire rack to cool for about 5 minutes. Remove cupcakes from pan and allow to cool completely.

For Frosting: place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes.
Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes.
Add melted chocolate; beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed.
Beat in cocoa mixture. Use immediately or chill until ready to use. Bring frosting back to room temperature and beat until smooth before using.

Decorate your cupcakes =D