Classic Cupcakes with Chocolate Frosting

Ingredients

• 0.66 cup Unsalted butter, softened (Approximately 150g or 1 stick + 5 tablespoons)
• 2 cups Granulated sugar (Original recipe quantity, yields a very sweet cupcake.)
• 4 units Large eggs
• 1 cup Whole milk
• 3.25 cups All-purpose flour
• 4 teaspoons Baking powder
• 0.25 teaspoon Ground mace
• 0.5 cup Unsalted butter, softened (For the Chocolate Frosting (1 stick or 113g))
• 2 cups Powdered sugar (confectioners' sugar) (For the Chocolate Frosting)
• 0.5 cup Unsweetened cocoa powder (For the Chocolate Frosting)
• 0.25 cup Whole milk (For the Chocolate Frosting, or heavy cream for a richer frosting)
• 1 teaspoon Vanilla extract (For the Chocolate Frosting)
• 1 pinch Salt (For the Chocolate Frosting)

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Ensure your butter for the cupcakes is softened to room temperature.
2. 2In a large mixing bowl, combine the softened butter and granulated sugar. Beat with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, scraping down the sides of the bowl as needed.
3. 3Crack the large eggs into a separate small bowl and beat them lightly with a fork. Gradually add the beaten eggs to the butter and sugar mixture, mixing well after each addition until fully incorporated.
4. 4Pour the whole milk into the batter and mix on low speed until just combined. The mixture might look slightly curdled at this stage, which is normal.
5. 5In a separate medium bowl, whisk together the all-purpose flour, baking powder, and ground mace. Sift this mixture to ensure there are no lumps and the ingredients are evenly distributed.
6. 6Gradually add the sifted dry ingredients to the wet mixture in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix; overmixing can lead to tough cupcakes. Scrape down the bowl as needed.
7. 7Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Place the muffin tin into the preheated oven and bake.
8. 8Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Remove the tin from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
9. 9Ensure the butter for the frosting is softened to room temperature. Measure out all remaining frosting ingredients.
10. 10In a clean mixing bowl, beat the softened butter for the frosting with an electric mixer on medium speed until creamy and smooth.
11. 11Gradually add the powdered sugar and unsweetened cocoa powder to the butter, mixing on low speed until just combined. The mixture will be thick and crumbly.
12. 12Pour in the milk and vanilla extract, and add a pinch of salt. Beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and smooth. If it's too thick, add a tiny bit more milk; if too thin, add a bit more powdered sugar.
13. 13Once the cupcakes are completely cool, use an offset spatula or a piping bag to spread or pipe the chocolate frosting generously over each cupcake. Serve immediately or store in an airtight container.