Chocolate Cupcakes with Vanilla Buttercream
Decadent chocolate cupcakes with creamy vanilla buttercream. A classically simple dessert.
Servings 20 Servings
Ingredients
Chocolate Cupcakes Ingredients:
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1 cup buttermilk
- 1 1/2 teaspoons Nielsen-Massey Madagascar Pure Bourbon Vanilla Extract
- 2 eggs
- 1 cup boiling water
Vanilla Buttercream Ingredients:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 2 - 3 tablespoons whole milk
- Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
Instructions
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
- In a bowl of a stand mixer fixed with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix together.
- Add in canola oil, buttermilk and vanilla. Mix on medium speed just until it starts to come together. Mix in eggs one at a time. Scrape down the sides of the bowl. Slowly pour in boiling water. Mix for 2 more minutes. Batter will be thin.
- Fill cupcake liners 2/3 way full. Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out clean.
- Remove cupcakes from oven and allow to cool completely .
- Make frosting by creaming together butter and powdered sugar in a stand mixer. Beat in vanilla extract. Beat in two tablespoons milk and continue beating until a thick spreadable mixture forms. If frosting seems too thick add remaining tablespoon milk.
- Spoon frosting into a piping bag and pipe onto cooled cupcakes. Sprinkle with vanilla sugar. Serve.
Notes
Enjoy!