Chocolate Cupcakes with Vanilla Bean Buttercream
Mangio Dasola
Mangio Dasola
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Ingredients

  • 1/4 th pound
  • 4-7 dollars on e
  • 2 oz bittersweet or semi-sweet chocolate, chopped fine
  • chocolate
  • 1/4 cup heavy cream
  • 1 Tbsp confectioner’s or powdered sugar
  • 3 oz bittersweet or semi-sweet chocolate, chopped fine
  • 1/3 cup cocoa (regular or Dutch-processed)
  • 3/4 cup hot coffee (I used espresso and boiling water)
  • oil
  • 3/4 cup bread flour
  • flour
  • 3/4 cup granulated sugar
  • 1/2 tsp table salt (I used kosher)
  • 1/2 tsp baking soda
  • 6 tbsp vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • 20 to 30 seconds
  • 30 minutes
  • rack
  • 350 degrees Line standard-size muffin pan with baking-cup liners.
  • 20 minutes
  • each
  • 17 to
  • 19 minutes
  • 10 minutes Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour Vanilla Bean Frosting
  • 1 stick of unsalted butter, room temperature
  • 1/2 cup of shortening, room temperature (you could also use another stick of butter instead)
  • 1 vanilla bean pod
  • 4-6 cups of powdered sugar (based on how sweet you like your frosting)
  • 2-5 Tbsp of whole milk or half

Instructions

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