Skip to Content

Yellow Cupcakes with Chocolate Buttercream Frosting

Yellow Cupcakes with Chocolate Buttercream Frosting – Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting!

Row of three yellow cupcakes topped with chocolate buttercream on marble background.

Today, I bring you these deliciously moist and fluffy Yellow Cupcakes with Chocolate Buttercream Frosting! Because who doesn’t love a classic cupcake recipe?

Overhead shot of three yellow cupcakes in a row with chocolate buttercream and gold ball sprinkles.
Chocolate buttercream frosted yellow cupcakes with gold ball sprinkles on marble background.

Yellow Cupcakes with Chocolate Buttercream Frosting

Like all of my cupcake recipes, these are super quick and easy to make. All you need is two bowls, and a whisk – no mixer required (well, except for the frosting of course)! These cupcakes stay moist and fresh for up to 3 days, and can also be frozen for up to 3 months.

The chocolate frosting has the perfect ratio of butter and icing sugar that creates the most creamy and buttery… buttercream. And just the right amount of cocoa powder for us chocolate lovers. 😉

Three yellow cupcakes in a row topped with chocolate buttercream on marble background.
Overhead shot of chocolate buttercream frosted yellow cupcakes with one on its side with a bite taken out of it.

These cupcakes make the perfect edible gift, and are always the first to go at parties. Everybody loves them!

Yellow cupcakes with chocolate buttercream frosting and one on its side with a bite taken out of it.
Overhead close-up of bitten yellow cupcake with chocolate buttercream frosting on marble background.
Yellow Cupcakes with Chocolate Buttercream Frosting - Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting! #cupcakerecipes #chocolate #buttercream #frosting

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Yield: 12 - 14 cupcakes

Yellow Cupcakes with Chocolate Buttercream Frosting

Chocolate buttercream frosted yellow cupcakes with gold ball sprinkles on marble background.

Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

For the Cupcakes

  • 1 and 1/2 cups (190g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs + 1 egg yolk, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120g) Greek style yogurt

For the Frosting

  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (50g) cocoa powder
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

For the Cupcakes

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs and egg yolk. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients.
  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. Bake for 14 - 16 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting

  1. Using a handheld or stand mixer, beat the butter until light and creamy. Add half the icing sugar, and beat until smooth. Add the cocoa powder, vanilla, and 1 - 2 tablespoons of milk, and beat until smooth.
  2. Add the remaining icing sugar, and beat until smooth. Add more milk to reach desired consistency. Transfer the frosting to a piping bag, and frost the cooled cupcakes.

Notes

*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge. Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

Nutrition Information:

Yield:

14 cupcakes

Serving Size:

1 cupcake

Amount Per Serving: Calories: 495Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 122mgCarbohydrates: 75gFiber: 1gSugar: 69gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @simplybake_blog on Instagram and hashtag it #simplybakeblog

Mary

Friday 25th of October 2019

Looks so good! Can these be filled with the choc buttercream? Will they travel well or do they need refrigeration?

Marsha

Friday 25th of October 2019

Sure! Use a cupcake corer or knife, scoop out the centres of the cupcakes, and fill the cupcakes with the buttercream. Here's a quick guide on travelling with cupcakes - https://hummingbirdbakery.com/blogs/hummingbird-bakery-blog/how-to-travel-with-cupcakes-and-cakes

TomH

Friday 11th of October 2019

Just made these and have to say they're delicious. I was skeptical because the batter seemed very thick when I spooned the dough into the cupcake papers. But they turned out amazing. The recipe made 14 cupcakes for me. All with flat tops. I piped vanilla buttercream on them rather than chocolate. Fantastic!

Marsha

Sunday 13th of October 2019

I'm so glad you liked them! :)

Jessica Robinson

Wednesday 7th of February 2018

Yellow cupcakes with Chocolate frosting is one of my FAVORITE flavors. The best. Simple and yet so yummy!! Cannot wait to try your recipe!

Amanda crews

Thursday 4th of May 2017

These cupcakes look delicious ! I just bought everything I need to make these cupcakes for my moms birthday but I need to make about 24 of them . Is it okay just to double the recipe or should I do 2 separate batches ?

Marsha

Thursday 4th of May 2017

Hi Amanda! Doubling the recipe will work just fine :)

Shelby @ Go Eat and Repeat

Monday 6th of February 2017

Yum! I love yellow cupcakes with chocolate frosting. And you piped the frosting on so well- mine never look that nice. And of course, gorgeous photos! Love this!

Marsha

Monday 6th of February 2017

Thank you, Shelby! :)

Skip to Recipe