Classic Yellow Cupcakes with Chocolate Buttercream Frosting

INGREDIENTS

Cupcakes

1/2 cup

unsalted butter (1 stick), melted

large egg plus 1 egg yolk

1 cup

granulated sugar

6 oz

(about 1/2 cup) Greek yogurt (I used nonfat honey Greek yogurt; vanilla or plain Greek yogurt, or sour cream may be substituted)

2 tsp

vanilla extract

1/2 cups all-purpose flour

1/2 teaspoons baking powder

1/4 tsp

salt, optional and to taste

Chocolate Buttercream Frosting

1/2 cup

unsalted butter (1 stick), softenend

1/2

heaping cup unsweetened natural cocoa powder, sifted (I used Trader Joe’s)

2 1/2

to 3 cups confectioners’ sugar, sifted is ideal

1 tsp

vanilla extract

splash cream or milk, only as needed for consistency

chocolate sprinkles, optional for garnishing