Name: Chocolate Cupcakes With Vanilla Bean Buttercream
Prep time: 15 min
Cook time: 18 min
Total time: 90 min
Ingredients: 2 Safest Choice™ Pasteurized Eggs; 1 teaspoon vanilla extract; 1 cup Gold Medal Flour® all purpose flour; 1/4 cup grapeseed or vegetable oil; 3 cups Imperial Sugar® Confectioners Powdered Sugar; Pinch of salt; 1/2 teaspoon baking powder; 1 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar; 1 vanilla bean; 1/2 cup unsweetened cocoa powder; 1-2 tablespoons heavy cream, optional; 1/2 cup milk; 1 cup butter, room temperature

Chocolate Cupcake

What is the difference between cocoa powder and chocolate?

What type of cocoa powder should I use for chocolate cupcakes?

Can I use milk chocolate instead of dark chocolate?

How do I prevent my cupcakes from sticking to the pan?

A classic combo, chocolate and vanilla pair perfectly in these rich and tender chocolate cupcakes topped with a dreamy vanilla bean buttercream frosting.

Milk

Eggs

Wheat

Vegetarian

gram

eggs

Extracts

milliliter

vanilla extract

Flour & Meal

all purpose flour

Oils

grapeseed oil

Sugars & Sweeteners

powdered sugar

Seasonings

salt

Rising Agents

baking powder

sugar

vanilla bean

Baking Additives

unsweetened cocoa powder

Creams & Creamers

heavy cream

milk

Butter & Margarine

butter

Beta-carotene

Vitamin A

Vitamin K

Vitamins

Vitamin D

Selenium

Minerals

Copper

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Beta-cryptoxanthin

Folic Acid (B9)

Manganese

Riboflavin (B2)

Thiamin (B1)

Phosphorus

Sugar

Carbohydrates

Protein

Calories

Lutein+zeaxanthin

Dietary Fiber

Vitamin E

Zinc

Sodium

Potassium

Magnesium

Iron

Calcium

Water

Choline

Vitamin C

Lactose

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Cholesterol

These chocolate cupcakes are simply irresistible, with their moist, tender crumb and rich chocolate flavor. They're easy to make and perfect for any occasion!

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Preheat oven to 200°C/400°F. Roughly chop chocolate. In a small saucepan, melt chocolate over low heat. Add butter and stir until well mixed. Add eggs to standing mixer and beat with sugar, vanilla bean seeds, and a pinch of salt until frothy. Then, add flour and beat until smooth. Add melted chocolate and continue to beat until all ingredients are thoroughly combined.

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Chocolate Cupcakes With Vanilla Bean Buttercream

Dairy

Baking Goods

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Chocolate Cupcakes With Vanilla Bean Buttercream

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