Vanilla Chocolate Cupcake

1½ cups all-purpose flour 

1 teaspoon baking powder 

¼ teaspoon baking soda 

¼ teaspoon fine sea salt 

⅔ cup whole milk 

1½ teaspoons pure vanilla extract 

½ cup (1 stick) unsalted butter, slightly softened 

1 cup sugar 

1 large egg 2 large egg whites 

Milk Chocolate Cream Cheese Frosting Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the milk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely before frosting with milk chocolate cream cheese frosting.

 MILK CHOCOLATE CREAM CHEESE FROSTING MAKES 1 ¾ CUPS 1 (8-ounce) package cream cheese, slightly softened 

½ cup (1 stick) unsalted butter, slightly softened 

⅛ teaspoon fine sea salt 

3 ounces bittersweet chocolate, melted, still slightly warm 

2 cups confectioners’ sugar, sifted 

1 tablespoon whole milk, plus more as needed 

½ teaspoon pure vanilla extract 

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Slowly add the melted chocolate and beat for 1 minute more. Reduce the speed to low and gradually add the confectioners’ sugar until just incorporated, being careful not to beat too much air into the frosting. Add the milk and vanilla and beat until just blended. If necessary, add more milk 1 tablespoon at a time until the frosting has a spreadable consistency but is still thick and fudgy.