Chocolate Cupcakes with Vanilla Bean Buttercream- The best homemade chocolate cupcakes with the smoothest, creamiest vanilla bean buttercream frosting.
These cupcakes have a nice deep dark chocolateness to them that is just delicious! This is my go-to recipe when I am making cupcakes from scratch. They are sure to impress. The vanilla buttercream frosting is HEAVENLY! Every time I make this recipe with family around they all beg to lick the bowl when I am done. I am not joking! I mean it’s vanilla bean buttercream frosting! It’s light, creamy, and has a lovely vanilla flavor that is to die for! Plus it’s so pretty with the flecks of vanilla you get from the vanilla bean paste.
I made these for a family birthday party yesterday. Everyone loved it. My sister said these were the best cupcakes she’s ever had. I love it when I make something someone says is the best! 🙂 I was excited to make these cupcakes with my new Christmas present.
Vanilla Bean Paste! They always use vanilla bean pods on the Food Network but I have never seen a vanilla bean before so I didn’t know where I could buy it. I usually buy it on Amazon or when it’s in stock at Trader Joe’s.
And now to the recipe…
Easter Chocolate Bunny Cupcakes
I’m updating this post in 2024 to add these fun Easter Cupcakes! I used Ghiradelli Milk Chocolate Bunnies along with Easter sprinkles. Isn’t it so cute?!
Enjoy!
-Becky
Chocolate Cupcakes with Vanilla Bean Buttercream
Chocolate Cupcakes with Vanilla Bean Buttercream- The best homemade chocolate cupcakes with the smoothest, creamiest vanilla bean buttercream frosting.
Ingredients
Cupcakes:
- 1/2 cup Dutch-processed cocoa powder
- 1 cup boiling hot water
- 1 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Vanilla Bean Buttercream:
- 2 sticks unsalted butter (softened)
- 1 vanilla bean (halved lengthwise, or 1 Tablespoon vanilla bean paste)
- 3 cups powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy cream (or milk)
Instructions
Cupcakes:
- Preheat oven to 375 degrees. Lightly butter or line 16 muffin cups with paper liners.
- In a small bowl, stir the boiling hot water and the cocoa powder until smooth. Let cool to room temperature.
- In another bowl, whisk together the flour, baking powder, and salt.
- Then, in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- Add the flour mixture and beat only until incorporated. Then slowly and carefully add the cooled cocoa mixture and stir until smooth.
- Fill each muffin cup about two-thirds full with batter and bake for about 18-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
Vanilla Bean Buttercream Frosting:
- In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. If using a vanilla bean, using a paring knife, scrape seeds from vanilla bean into butter. If using vanilla bean paste, add it instead. Beat mixture at medium-high speed to combine, about 15 seconds.
- Add powdered sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
- Once the cupcakes have completely cooled, top with this frosting. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
Those do look and sound so scrumptious!! You are sure moving up in the world with baking supplies.