Chocolate cupcakes with vanilla bean buttercream

A classic combo, chocolate and vanilla pair perfectly in these rich and tender chocolate cupcakes topped with a dreamy vanilla bean buttercream frosting.
I’m glad I get to open this years’s chocolate party with this classic combo. A perfectly domed fluffy chocolate cupcake piled-high with a swirly vanilla bean buttercream frosting. It’s impossible to take just one bite of these cupcakes. One taste and your sweet tooth will crave more.

I had a hard time picking which chocolate recipe should be shared first as part of the 2nd #chocolateparty anniversary. I could not decide between cookies, brownies, cake or bars. I should start the celebration with a bang, I kept telling myself but then I remembered how I stuffed my face with all the chocolate treats I made and it was almost impossible to pick a favorite.

Since I couldn’t pick which recipe to share today, I asked for help. My trusty taste tester and my baker-in-training girl. They each picked a different recipe. My daughter picked these cupcakes and my husband picked a chocolate cake (recipe coming tomorrow).

Cupcakes come in all kinds of flavors and when you add frosting to the picture you got yourself an endless combination list. But today we’re simply focusing on chocolate and vanilla.

First things first – chocolate cupcakes .

I have shared quite a few chocolate cupcakes on the blog before. Some were topped with chocolate yogurt frosting, some with pumpkin cream cheese frosting, others were topped with mascarpone frosting  or chocolate buttercream. What they all had in common was the addition of the melted chocolate to the cake batter.

But not these cupcakes. These cupcakes get all their chocolate flavor from cocoa powder. Unsweetened baking cocoa powder. I’m sure you have already some in your pantry.

Another twist on a classic chocolate cupcake recipe is the lack of butter. No, don’t panic! These chocolate cupcakes are incredible moist and tender, (no dry cupcakes allowed here) thanks to the addition of grapeseed oil (but you can also add vegetable oil).

To portion out the batter between the 10 cupcake cups, I used a large ice-cream scoop. It makes the process so much easier!

Once the cupcake are baked and cooled it’s time to make the frosting.

I’m sure these chocolate cupcakes will pair well with almost any kind of frosting, but this time I choose a vanilla bean buttercream frosting. I’m in love with the tiny black seeds from the vanilla bean making their appearance through the buttercream swirls.

Of course you could use pure vanilla extract or vanilla pasta, but for the best results you must use a vanilla bean.

To use the vanilla bean, you have to split it lengthwise into two halves with a sharp pairing knife, holding onto the bean’s “hook” with your fingers. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the two vanilla bean halves. Add the vanilla seeds to the creamed butter.

Pile high the buttercream frosting on the cooled cupcakes. Although I prefer the cake part, I have to say, I just couldn’t  get enough of this frosting.

I think I found a new favorite!

If you’re still craving chocolate after trying these chocolate cupcakes with vanilla bean buttercream, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!

How to participate in the Chocolate Party

1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).

If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.

3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®

4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!

5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates.

Chocolate cupcakes with vanilla bean buttercream recipe

---

Yields 10 cupcakes

A classic combo, chocolate and vanilla pair perfectly in these rich and tender chocolate cupcakes topped with a dreamy vanilla bean buttercream frosting.

15 minPrep Time

18 minCook Time

1 hr, 30 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

Chocolate cupcakes
• 2 Safest Choice™ Pasteurized Eggs
• 1 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
• 1/4 cup grapeseed or vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup Gold Medal Flour® all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• Pinch of salt
Vanilla bean buttercream
• 1 cup butter, room temperature
• 1 vanilla bean
• 3 cups Imperial Sugar® Confectioners Powdered Sugar
• 1-2 tablespoons heavy cream, optional

Instructions

1. Heat the oven to 375°F
2. Line 10 cupcake cups with paper baking cups. Set aside.
3. In mixing bowl add the eggs, sugar and vegetable oil.
4. With the paddle attachment on, beat on medium high speed 1 to 2 minutes or until well mixed.
5. In a small bowl, combine the flour, cocoa powder, baking powder and salt.
6. Alternately, add the flour mixture with the milk and beat until blended.
7. Divide the batter evenly among the prepared cupcake cups.
8. Bake in preheated oven for 18 minutes or until a toothpick inserted in center comes out clean.
9. Remove from the oven and cool completely on a wire rack.
10. In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy about 3-5minutes.
11. Meanwhile, split the vanilla bean lengthwise into two halves with a sharp pairing knife, holding onto the bean's "hook" with your fingers.
12. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the two vanilla bean halves.
13. Add the vanilla seeds to the creamed butter.
14. Gently beat in the powder sugar, a little at a time.
15. When all the sugar is added, increase the mixer's speed to medium-high and beat for 2-3 more minutes.
16. If you think your frosting is too thick, add a few drops of heavy cream until you reach desired consistency.
17. Spoon the frosting into a piping bag fitted with a frosting tip (I used 1M) and frost the cooled cupcakes.

Notes

Cupcake recipe adapted from Betty Crocker - The Big Book of Cupcakes

7.6.4

563

http://atreatsaffair.com/chocolate-cupcakes-vanilla-bean-buttercream-recipe/

Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Let’s get this party started!!!

** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored by Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **