Indulge in a delightful journey of flavors with our tantalizing chocolate cupcakes, perfectly complemented by a velvety vanilla French buttercream. These treats are not just ordinary desserts; they are culinary masterpieces that will captivate your taste buds and leave you craving for more. Each bite is a harmonious blend of rich chocolate and creamy vanilla, creating an unforgettable symphony of flavors. Whether you're a seasoned baker or just starting your culinary adventure, this recipe will guide you through every step, ensuring you create cupcakes that are both visually stunning and incredibly delicious. So, gather your ingredients, preheat your oven, and embark on a delightful baking expedition that will leave your kitchen filled with heavenly aromas and your loved ones begging for more.
**Additional Recipes Included:**
- Vanilla French Buttercream: Master the art of creating a smooth, luscious buttercream that will elevate your cupcakes to new heights of deliciousness. This recipe provides detailed instructions and tips for achieving the perfect consistency and flavor balance, making it a must-try for any buttercream enthusiast.
- Chocolate Cupcakes: Immerse yourself in the world of chocolatey goodness with this classic cupcake recipe. Discover the secrets to achieving a moist, tender crumb and a rich, decadent chocolate flavor that will satisfy even the most discerning palate.
- Vanilla Buttercream: Experience the versatility of buttercream with this vanilla variation, perfect for those who prefer a lighter, more subtle flavor profile. Learn how to whip up a fluffy, airy frosting that will add a touch of elegance and sweetness to your cupcakes.
CHOCOLATE CUPCAKES WITH VANILLA FROSTING
The absolute best (and EASY!) chocolate cupcakes topped with silky smooth vanilla frosting.
Provided by Michelle
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
- Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
- Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
- Divide the batter evenly between the muffin pan cups. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
- Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Add the heavy cream a little at a time, whipping after added, until desired consistency is reached.
- Frost the cupcakes as desired (I used the Wilton 1M decorating tip). Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 435 kcal, Carbohydrate 48 g, Protein 2 g, Fat 26 g, SaturatedFat 17 g, Cholesterol 70 mg, Sodium 157 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM
A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! Top with fresh raspberries. These are cute, tasty, and great for parties!
Provided by Juliebug108
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
- Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
- Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 49.6 g, Cholesterol 52.5 mg, Fat 18.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 79.2 mg, Sugar 35.7 g
FRENCH CHOCOLATE BUTTERCREAM
This is a very delicate, all butter, chocolate buttercream icing. My husband, who is not a sweets eater, requests this icing on an orange cake each year for his birthday. Try it and you won't be disappointed. Be sure the chocolate is cooled or you will end up with a sauce instead of an icing.
Provided by Tami
Categories World Cuisine Recipes European French
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
- Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
- Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
- Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 5 g, Cholesterol 40.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 7.8 g, Sodium 8.8 mg, Sugar 3.4 g
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
VANILLA FRENCH BUTTERCREAM
This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
- Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
- Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using.
CHOCOLATE CUPCAKES WITH VANILLA FRENCH BUTTERCREAM
Butter Lane's chocolate cupcakes with vanilla French buttercream will appease all chocolate lovers.
Provided by Martha Stewart
Yield Makes 40 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
- With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
- Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.
Tips:
- Make sure all ingredients are at room temperature before starting.
- Use unsweetened cocoa powder for a richer chocolate flavor.
- Do not overmix the batter, as this will result in tough cupcakes.
- Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the cupcakes to cool completely before frosting.
- For a smooth and creamy buttercream, beat the butter and sugar together until light and fluffy.
- Add the milk and vanilla extract gradually, beating well after each addition.
- If the buttercream is too thick, add a little more milk. If it is too thin, beat in a little more powdered sugar.
Conclusion:
These chocolate cupcakes with vanilla French buttercream are a classic combination that is sure to please everyone. The cupcakes are moist and chocolatey, while the buttercream is light and fluffy. The combination of the two is simply irresistible. Whether you are a beginner or an experienced baker, this recipe is easy to follow and will produce delicious results. So next time you are looking for a special treat, give these cupcakes a try. You won't be disappointed!
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