I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.
Happy Monday! Is there a better way to kick of the work week than with cupcakes? I don’t think so. That is why today I am sharing these Chocolate Cupcakes with Vanilla Buttercream. There are many wild and crazy cupcake flavors out there now a days, I figured it was time to get back to the classics.
When it comes to desserts, especially ice cream and cupcakes, one common question is: are you a chocolate or a vanilla? Me? I’m both. You see, most of the chocolate desserts that we love wouldn’t be what they are without vanilla. Chocolate cake? Vanilla is in there. Chocolate cookies? Yep, in there too. Chocolate Ice Cream? You know it. Chocolate and vanilla compliment each other so well, you’d be hard pressed to find a chocolate dessert that doesn’t have vanilla.
When I say vanilla, I don’t mean that stuff labeled “vanilla flavoring”. No, I am talking the good stuff. The Madagascar Bourbon Pure Vanilla Extract. Which is exactly the kind of vanilla extract that Nielsen-Massey sent me to use in this recipe. I have used Nielsen-Massey products in my kitchen before and have always been a big fan. I was really excited to get the chance to work with them. Not to mention another excuse to make dessert. :)
When it came to the recipe development, I knew that I was going to make chocolate cupcakes.
I knew that I was going to use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract in the chocolate cupcakes because you can’t have chocolate cupcakes without vanilla. But I wanted to take the whole chocolate-vanilla combo one step further and top the cupcakes with vanilla buttercream. Finally, to go one deliciously tiny step further, I sprinkled some Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar on top. The result is a decadent, classic cupcake that is sure to be a favorite.
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