Cupcake of the Month - Chocolate with Vanilla Icing

Chocolate Cupcakes with Vanilla Icing
From Martha Stewart, courtesy of Georgetown Cupcake.

Makes 16-17 cupcakes.
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
1 cup milk
1 1/4 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, preferably European-style, room temperature
1 1/4 cups sugar
2 large eggs, room temperature
1/2 cup cocoa powder, sifted

Directions
Preheat oven to 350 degrees. Line a standard muffin tin with 16-17 cupcake liners; set aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined.
Fill each muffin cup two-thirds full with batter. (Do not overfill!) Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.
Pipe or spread frosting onto cooled cupcakes.

Vanilla Frosting

Ingredients
Makes enough for at least 2 dozen cupcakes.
4 tablespoons unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, room temperature

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Add a tablespoon of milk if the icing seems too thick and beat well.