Prep:  15 min.

Bake:  20 min.

Cost per serving:  76 cents

Yield:  16 cupcakes

CUPCAKES:

2 1/4 cups all-purpose flour

1 1/2 tsp. unsweetened cocoa powder

1/2 tsp. salt

1 1/2 tsp. baking powder

12 Tbsp. unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs plus 2 large egg yolks

1 1/2 Tbsp. red food coloring

1 1/2 tsp. vanilla extract

1 1/4 cups milk

FROSTING:

6 oz. cream cheese, at room temperature

3 Tbsp. unsalted butter, at room temperature

1 1/2 tsp. vanilla extract

2 1/4 cups confectioners' sugar

1. Make cupcakes: Preheat oven to 350°F. Place paper liners in a 12-cup muffin tin and 4 cups of a 6-cup muffin tin. Fill 2 empty muffin cups halfway with water.

2. Mix flour, cocoa, salt and baking powder. In a separate bowl, with an electric mixer, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, one a time, beating well after each addition. Beat in yolks, food coloring and vanilla. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Beat just until all ingredients are incorporated.

3. Divide batter among cupcake liners. Bake until a toothpick inserted into center of a cupcake comes out clean, about 20 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.

4. Make frosting: Using an electric mixer on medium speed, beat cream cheese and butter until smooth. Beat in vanilla. Gradually add sugar and beat until easy to spread.

(photo and recipe from allyou.com)