12tbspunsalted butterroom temperature and cut into pieces
Chocolate Frosting:
8ouncesbittersweet chocolatechopped
1/4cupcocoa powder
3/4cupmilk
1/2cupunsalted buttercut into pieces
3cupspowdered sugar
1 1/2tsppure vanilla extract
Instructions
Preheat oven to 350°F and line 2 cupcake pans.
In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and orange zest.
Combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Scoop batter into cupcake pans, filling about halfway. Bake about 20 minutes, rotating in the oven halfway through, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before frosting.
For the frosting:
In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in the confectioners sugar and vanilla extract. Refrigerate until chilled and mostly set, then whip again to get it soft enough to spread. Frosting will firm up more as it stands on the counter, so if it is too runny yet just cool your jets a moment.
Using a spoon dollop frosting into center of cupcake and spread as neatly as possible. Toss some sprinkles on to make you smile. Don't forget to do some quality control and have a taste before the party, with some milk and some memories.