Imagine biting into a decadent chocolate cupcake so moist and rich that it practically melts in your mouth, topped with a luxurious vanilla bean icing that whispers pure elegance. These aren't just ordinary cupcakes - they're a dessert experience that transforms an everyday treat into a gourmet sensation. Whether you're a chocolate lover, a baking enthusiast, or someone looking to impress guests with minimal effort, these cupcakes are your secret weapon to culinary stardom!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 vanilla bean
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- In a separate bowl, combine vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients until smooth and fully incorporated.
- Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently with a spatula. Be careful not to overmix.
- Slowly add hot water to the batter, stirring continuously until the batter is smooth and has a thin, liquid-like consistency.
- Using an ice cream scoop or large spoon, fill each cupcake liner about 2/3 full with the chocolate batter.
- Bake in the preheated oven for 15-18 minutes. To check doneness, insert a toothpick into the center of a cupcake - it should come out clean with just a few moist crumbs.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the vanilla bean icing, split the vanilla bean lengthwise and scrape out the seeds. Set seeds aside.
- In a large mixing bowl, beat the unsalted butter until creamy and smooth, about 2-3 minutes.
- Gradually add powdered sugar, mixing on low speed. Once incorporated, increase speed and beat until light and fluffy.
- Fold in the vanilla bean seeds, ensuring they are evenly distributed throughout the frosting.
- Once cupcakes are completely cooled, pipe or spread the vanilla bean icing generously on top of each cupcake.
- Optional: Garnish with chocolate shavings, cocoa powder dusting, or a light sprinkle of sea salt for extra flavor.
Tips
- Always use room temperature eggs and ingredients for smoother batter integration
- Sift dry ingredients to prevent lumps and ensure even mixing
- Don't overmix the batter - this can lead to dense, tough cupcakes
- Use an ice cream scoop for perfectly uniform cupcake sizes
- Let cupcakes cool completely before frosting to prevent melting
- For the smoothest icing, beat butter until it's creamy and pale
- Scrape vanilla bean seeds thoroughly to maximize flavor
- Store cupcakes in an airtight container to maintain moisture
- For extra richness, consider adding a splash of coffee to the chocolate batter
- Use a piping bag for professional-looking frosting presentation
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 3g
Fat: 22g
Saturated Fat: 11g
Cholesterol: 75mg
