Vanilla Buttercream Topped Cocoa Cupcakes
The ultimate indulgence for chocolate lovers! Vanilla Buttercream Topped Cocoa Cupcakes are rich, flavorful, and topped with smooth frosting. Perfect for any celebration or as a sweet treat when you crave something special!
Equipment
- Whisk
- Food Processor
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup Cocoa Powder not Dutch-processed
- ¾ cup Flour
- ½ teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 Eggs at room temperature
- ½ cup Sugar
- ½ cup Brown Sugar
- ⅓ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- ½ teaspoon Coffee Extract may add more vanilla if you don't have coffee extract
- ½ cup Buttermilk at room temperature
Instructions
- Preheat the oven to 350º. This initial step sets the stage for perfectly baked cupcakes.
- Prepare your baking tins. Line two muffin tins with 14 liners, or alternatively, line one muffin tin with 12 liners and two ramekins with liners. This ensures easy removal after baking.
- In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt until well combined. This mixture forms the dry base of your batter.
- In a large bowl, whisk together the eggs, sugar, vegetable oil, and both vanilla and coffee extracts. This creates a sweet, wet mixture that will blend with the dry ingredients.
- Gradually whisk about one-third of the dry mixture into the wet mixture, ensuring everything is well incorporated before adding the next ingredients.
- Next, add half of the buttermilk to the bowl, mixing it in thoroughly.
- Add another third of the dry mixture, followed by the remaining buttermilk, and finally, the last of the dry ingredients. Mix gently after each addition, being careful not to overmix, as this can lead to dense cupcakes.
- Fill each cupcake liner about halfway with the batter, ensuring they have room to rise while baking. This should prevent overflow.
- Pop the cupcakes into the oven and bake for 18 to 20 minutes. To check for doneness, insert a toothpick in the center; if it comes out clean, they’re ready!
- Once baked, remove the cupcakes from the oven and let them cool in the tins for about 10 minutes. After that, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the buttercream frosting. Beat the butter using the paddle attachment of a stand mixer or a hand mixer until it’s fluffy, which should take about 2 to 3 minutes.
- Slowly add in 4 and ½ cups of powdered sugar, cream, and vanilla extract while the mixer runs on low speed. This prevents a cloud of sugar from poofing out.
- After combined, increase the speed to high and beat for another couple of minutes until fluffy and smooth. You can adjust the texture by adding more powdered sugar or a touch more cream until it reaches your desired consistency.
- Once the cupcakes are completely cooled, frost them using your favorite technique. You can pipe on beautiful swirls or simply spread a generous amount of frosting on top with a knife.
Notes
- Storage: Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days. If they last longer, refrigerate them for freshness.
- Freezing: Yes, you can freeze these cupcakes! Just make sure they are completely cooled and unfrosted. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Pairing: These cupcakes pair wonderfully with a glass of cold milk or a steaming cup of coffee, enhancing the chocolate experience.
- Variations: Consider adding different flavors to your frosting. A hint of espresso or a splash of almond extract can provide a delightful twist.
- Homemade Frosting: Making your own buttercream means you can control the sweetness and flavor. Adjust it to suit your preferences!
- Presentation: For a beautiful presentation, try piping the frosting with a star tip. This will make your cupcakes look even more enticing.