Chocolate Cupcakes with Vanilla Buttercream
Buttercream (Vanilla)
Prep time
Total time
Author: The Squishy Monster
Ingredients
- 1 c soft unsalted butter
- 4 c sifted powder sugar
- 1 ts pure vanilla extract
- ¼ ts salt
- 2-4 tb cream
Instructions
- Break up your butter and slowly add in your powder sugar one cup at a time (remember, it must be measured after you sift it).
- Tip in your vanilla and salt.
- Add in as much cream as needed. Less will make it thinner, more will make it thicker.
Chocolate Cupcakes
Prep time
Cook time
Total time
Author: The Squishy Monster
Serves: 24
Ingredients
For the dry:
- 1¾ cups of flour
- 1½ ts baking powder
- 1½ ts baking soda
- 1 ts salt
For the chocolate sauce
- 1 cup of boiling water + 2 cups of sugar + ¾ cups of usweetened baking cocoa + 2 ts Instant espresso
For the wet:
- 2 eggs
- 1 cup of whole fat buttermilk
- ½ cup of canola/veggie oil
- 2 ts of good vanilla
Instructions
- In your first bowl, sift together your “dry.”
- In your second bowl. add in all your “chocolate sauce” ingredients.
- In your third bowl, beat your buttermilk and oil together.
- Tip in your vanilla (still in your third bowl) and crack in your eggs, one at a time.
- Combine your second and third bowl together.
- Gradually add in your first “dry” bowl to your now “wet” bowl. Lumps are ok.
- Scoop into lined tins and bake at 350 for 17-22 minutes.
‹ Very first post! What can you do in 5 minutes? ›
Hi. What is the name of vanilla you use? You say pure vanilla. I have never seen any like the bottle you use.
Hi, Grace! There are imitation extracts that impart an unpleasant taste so I recommend using pure extracts. Mine is homemade which may be achieved by combining high quality vanilla beans with vodka {for a neutral base} and allowing it to steep for 6-12 months in a dark, undisturbed place. It makes great gifts and tastes great.