Prepare to be transported to dessert heaven with these irresistible Vanilla Bean Cupcakes topped with luxurious Cocoa Buttercream Frosting! Imagine biting into a perfectly moist, vanilla-infused cupcake with a rich, velvety chocolate frosting that melts in your mouth. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your dessert game and impress even the most discerning sweet tooth. Get ready to create bakery-quality cupcakes that will have everyone begging for your secret recipe!
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 granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla bean paste
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 1/2 cups powdered sugar
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 medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in vanilla bean paste until fully incorporated.
- Gradually add the dry flour mixture to the butter mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- 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 cocoa buttercream, beat softened butter until creamy. Gradually add powdered sugar, cocoa powder, and heavy cream.
- Mix until frosting is smooth and reaches a spreadable consistency. Add more cream if too thick or more powdered sugar if too thin.
- Once cupcakes are completely cool, pipe or spread the cocoa buttercream on top of each cupcake.
- Optional: Garnish with chocolate shavings, cocoa powder dusting, or a vanilla bean pod slice for extra elegance.
Tips
- Room Temperature Matters: Ensure all ingredients are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep your cupcakes tender and light.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few crumbs when inserted into the center of the cupcake.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Frosting Technique: Use a piping bag for a professional-looking finish, or simply spread with a spatula for a rustic touch.
- Storage Tip: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Flavor Boost: For an extra flavor punch, brush the cooled cupcakes with a light simple syrup before frosting.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
