Is there any better classic on your b-day than a super light yellow cupcake with rich chocolate frosting? I didn’t think so either. Which is why I stopped keeping this recipe a secret. I’ve been making it forever – so long that I have it memorized in my head. This yellow cake is my go-to for every quick dessert. You can really top it with anything you like. I’ve even been known to pair it with brandy-soaked fruit for a boozy dessert.
Note that the chocolate frosting for this recipe makes a LOT! Frosting cupcakes is a matter of personal preference. If you’re looking to save on sugar and fat, just use half or make a double batch of cupcakes themselves.
Chocolate Cream Frosting
1 can coconut cream, room temp, well-shaken
1 cup cocoa powder
1/3 – 1/2 cup maple or brown rice syrup (depending on your sweet tooth level)
Combine all ingredients in a mixer, blender, or food processor. Cover and refrigerate for at least 2 hours.
Yellow Cake Cupcakes
1/3 cup sugar
1/4 cup milk of choice
1 cup yogurt (dairy or non)
1 Tbsp vanilla
3 Tbsp olive or coconut oil
1 egg or egg substitute
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
With a mixer or hand whisk, combine wet ingredients — sugar, milk, yogurt, vanilla, oil, egg. Gradually add dry ingredients. Pour into 8 lined muffins tins. Bake at 400 degress for 15 minutes. Let cool before frosting.