Description
A moist, small-batch chocolate cupcake recipe that uses leftover egg yolks, topped with a silky vanilla buttercream. Perfect for satisfying a sweet tooth without waste.
Ingredients
Scale
- 100g (¾ cup + 1 tbsp) all-purpose flour
- 30g (¼ cup) unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 100g (½ cup) granulated sugar
- 56g (¼ cup) unsalted butter, softened
- 1 large egg yolk
- 60ml (¼ cup) buttermilk
- 1 tsp vanilla extract
- 56g (¼ cup) unsalted butter, softened (for frosting)
- 120g (1 cup) confectioners’ sugar, sifted
- 1–2 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat softened butter and sugar until light and fluffy (2-3 minutes with electric mixer).
- Add egg yolk, buttermilk, and vanilla extract to the butter mixture and mix until just combined.
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Do not overmix.
- Divide batter evenly among lined muffin cups, filling about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, beat softened butter until creamy. Add sifted powdered sugar, vanilla, and salt.
- Beat on high speed for 2-3 minutes until fluffy. Add heavy cream one tablespoon at a time to reach desired consistency.
- Pipe or spread buttercream onto completely cooled cupcakes and serve.
Notes
Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid tough cupcakes. Sift powdered sugar to prevent lumps in frosting. Cool cupcakes completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: small batch baking, chocolate cupcakes, vanilla buttercream, leftover egg yolks, easy dessert, zero waste baking