Chocolate Cupcakes with Vanilla Buttercream

Chocolate Cupcakes with Vanilla Buttercream

Take the classic chocolate-vanilla combo one step further and make these chocolate cupcakes with vanilla extract, top with vanilla buttercream and sprinkle some coarse sugar on top. The result is a decadent, classic cupcake that is sure to be a favorite.

Ingredients

Vanilla Buttercream

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 – 3 tablespoons whole milk
  • Coarse sugar

Directions

Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners.

In a bowl of a stand mixer fixed with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix together.

Add in canola oil, buttermilk and vanilla. Mix on medium speed just until it starts to come together. Mix in eggs one at a time. Scrape down the sides of the bowl. Slowly pour in boiling water. Mix for 2 more minutes. Batter will be thin.

Fill cupcake liners 2/3 way full. Bake in preheated oven for 15 – 20 minutes or until a toothpick inserted comes out clean.

Remove cupcakes from oven and allow to cool completely.

Make frosting by creaming together butter and powdered sugar in a stand mixer. Beat in vanilla extract. Beat in two tablespoons milk and continue beating until a thick spreadable mixture forms. If frosting seems too thick add remaining tablespoon milk.

Spoon frosting into a piping bag and pipe onto cooled cupcakes. Sprinkle with coarse sugar. Serve. Enjoy!

Notes:

Recipe courtesy of Life’s Ambrosia.

Vanilla Buttercream

  • 230 g unsalted butter, softened
  • 900 g powdered sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 – 3 tablespoons whole milk
  • Coarse sugar

Directions

Preheat oven to 180 degrees C. Line a cupcake tin with cupcake liners.

In a bowl of a stand mixer fixed with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix together.

Add in canola oil, buttermilk and vanilla. Mix on medium speed just until it starts to come together. Mix in eggs one at a time. Scrape down the sides of the bowl. Slowly pour in boiling water. Mix for 2 more minutes. Batter will be thin.

Fill cupcake liners 2/3 way full. Bake in preheated oven for 15 – 20 minutes or until a toothpick inserted comes out clean.

Remove cupcakes from oven and allow to cool completely.

Make frosting by creaming together butter and powdered sugar in a stand mixer. Beat in vanilla extract. Beat in two tablespoons milk and continue beating until a thick spreadable mixture forms. If frosting seems too thick add remaining tablespoon milk.

Spoon frosting into a piping bag and pipe onto cooled cupcakes. Sprinkle with coarse sugar. Serve. Enjoy!

Notes:

Recipe courtesy of Life’s Ambrosia.

  • Nielsen-Massey time icon

    20 minprep

  • Nielsen-Massey time icon

    20 mincook

  • Nielsen-Massey yield icon

    20cupcakes

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract