Devil Dark/Angel Light Cupcakes

Ingredients

• 1 cup (136 g) all-purpose flour
• ½ cup (42 g) unsweetened cocoa powder, preferably Dutch-process
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda
• 8 tablespoons (113 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons neutral oil
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) whole milk, at room temperature
• 8 ounces (226 g) full-fat cream cheese, at room temperature
• 4 tablespoons (56 g) unsalted butter, at room temperature, for the frosting
• 2 cups (240 g) confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract, for the frosting
• Pinch of fine sea salt, for the frosting
• Chocolate shavings, pearls, or sprinkles for decorating (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Line the 12 wells of a standard muffin pan with cupcake papers.
2. Put the flour in a medium bowl and sift the cocoa powder over it. Add the baking powder, salt, and baking soda, then whisk until evenly blended.
3. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on medium speed for about 2 minutes, until smooth and light.
4. Add the sugar and beat for 2 to 3 minutes more, scraping the bowl as needed. Add the eggs one at a time, beating for about 1 minute after each, until the mixture looks fluffy and resembles frosting.
5. Reduce the speed to low and beat in the oil, followed by the vanilla. Increase to medium for a few seconds, until the batter is smooth and shiny.
6. On low speed, add the dry ingredients in three additions and the milk in two, beginning and ending with the dry ingredients. Mix only until each addition almost disappears, then finish folding by hand.
7. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 19 to 22 minutes, until the tops spring back and a tester inserted in the center comes out clean.
8. Let the cupcakes rest in the pan for 10 minutes, then transfer them to a rack and cool completely before frosting.
9. For the frosting, beat the cream cheese and butter together until perfectly smooth. Beat in the confectioners’ sugar on low in several additions, then add the vanilla and salt and beat on medium until light and creamy.
10. Pipe or spread the frosting generously over the cooled cupcakes. Add chocolate shavings, pearls, or sprinkles if desired.