Chocolate and Vanilla Cupcakes
Soft and fluffy Chocolate and Vanilla Cupcakes. The vanilla cupcakes have a light and airy texture and the chocolate buttercream is silky smooth!
Equipment
- 2D Wilton piping tip or any other piping tip
Ingredients
VANILLA CUPCAKES
- 200 g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 70 g butter room temperature
- 210 g granulated sugar
- 3 large eggs room temperature
- 150 g sour cream 18% room temperature
- 2 tablespoon vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
- ½ teaspoon vanilla bean paste
CHOCOLATE BUTTERCREAM
- 100 g dark chocolate
- 75 g heavy cream
- 100 g butter cool room temperature
- 175 g powdered sugar
- 10 g dutch processed cocoa powder
- 1 teaspoon vanilla extract
Instructions
VANILLA CUPCAKES
- Preheat the oven at 160ºC conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In a mixing bowl, using the paddle attachment add the butter, and sugar and mix it on medium/high speed for 3 minutes.70 g butter, 210 g granulated sugar
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil, vanilla extract and paste and mix until just combined, make sure not to over mix the cake batter.150 g sour cream 18%, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract, ½ teaspoon vanilla bean paste
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the 12 cupcake liners, filling the cupcake liners ⅔ of the way, and bake them for 20-22 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
CHOCOLATE BUTTERCREAM
- Melt the dark chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to body temperature (it’s important that it’s not too hot).100 g dark chocolate, 75 g heavy cream
- Sift the powdered sugar and cocoa powder.175 g powdered sugar, 10 g dutch processed cocoa powder
- In your stand mixer, use the paddle attachment, start by creaming the butter for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix 2 minutes more.100 g butter
- On low speed, add the vanilla extract and the sifted cocoa powder and powdered sugar in 2 portions, until each addition is fully incorporated. Then, scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.1 teaspoon vanilla extract
- Finally add the melted dark chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated.
- Tip: If the buttercream feels too soft, place in the fridge for 10 minutes. Then give it a good mix again before adding it to the piping bag.
- With a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- Transfer the buttercream to a piping bag with a Wilton 2D piping tip. Pipe the buttercream on the cupcakes and sprinkle with sprinkles.
- Serve them on the day, but they can also last well for 1-2 days on the kitchen counter, in an airtight container.
Nutrition
Calories: 422kcalCarbohydrates: 50gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 86mgSodium: 195mgPotassium: 132mgFiber: 2gSugar: 35gVitamin A: 586IUVitamin C: 0.1mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!