Small Batch Vanilla Cupcakes with Dark Chocolate Frosting

Preheat the oven to 350 degrees (180 degrees F). Place 6 cupcake liners in a muffin pan.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, yogurt, milk, and vanilla, and mix until just combined.

In a separate bowl, whip the egg white to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined.

Fill the cupcake liners about ⅔ of the way full.

Bake for 16-18 minutes or until a tooth pick inserted comes out clean.

Cool completely before frosting.

In a medium heat proof bowl, melt the chocolate over a double boiler (or in the microwave in 20 second intervals) until smooth. Set aside to cool.

Place the egg yolks in a medium bowl or the bowl of a stand mixer fitted with a whisk attachment. Whisk until thick and foamy while you heat the sugar and water.

Heat the granulated sugar and water in a small frying pan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to boil, or until it reaches 240 degrees F. Do not let it get any hotter.

While the egg yolks are still whisking, slowly pour the sugar syrup into the bowl. Continue beating until the mixture has cooled down to room temperature.

Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.

Add the cooled melted chocolate, vanilla, and salt.

Switch to a paddle attachment and continue beating on low speed until the buttercream is completely smooth.

Frost the cupcakes as desired and top with confetti rainbow sprinkles. Enjoy!