Vanilla Cupcakes With Chocolate Frosting Recipes

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Pre-heat the oven to 180ºC/350°F. Grease and line a 12-hole muffin tray with cupcake liners.
• Sift all the dry ingredients into a large bowl.
• In a seperate bowl or jug, whisk the egg, milk, oil and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
• Slowly add the boiling water and mix until combined.
• Distribute the batter between the cupcake liners and place in the oven.
• Bake for 20-25 minutes until a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely before decorating.
• To make the frosting, beat the butter until light and fluffy then add the icing sugar and beat until well incorporated. Add the cream and cocoa powder and beat well. Scrape the bowl with a spatula and beat until smooth. Slowly pour in the melted chocolate and beat until light and fluffy.
• Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 180°C (160°C for a fan oven). Line a muffin tray with cupcake liners
• In a large mixing bowl, beat the butter for 3-4 minutes until creamy
• Add in the sugar and beat until light and fluffy
• Add the eggs one at a time, mixing well after each egg. Mix in the vanilla extract
• Fold in the flour and baking powder until combined. Don't overmix
• Scoop the cupcake batter evenly into the cupcake liners (I used an ice cream scoop)
• Bake for 12-15 minutes, until golden brown
• Leave to cool for two minutes in the tray, then move the cupcakes onto a cooling rack to cool completely
• In a large mixing bowl, cream the butter for 5 minutes
• Add a few spoonfuls of icing sugar and cocoa powder, and whisk until combined. Repeat until all icing sugar and cocoa powder is mixed in
• Using a piping bag with a tip of your choice (I used Wilton 1M), pipe the buttercream frosting onto the cupcakes.
• Top with sprinkles if you like

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• In a medium bowl, combine coconut flour, salt and baking soda.
• In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
• Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
• Pour batter into well oiled muffin tins.
• Bake at 350 degrees for 20 minutes.
• Cool completely.
• Top with chocolate frosting.

MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
• Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
• In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
• Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
• Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
• Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
• Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.

CHOCOLATE COOKIE ICING

Steps:

• Put chocolate in a small, deep heatproof bowl. Set a fine sieve by the bowl. Put milk in a 2-cup microwave-safe glass measuring cup and microwave on High just until it begins to boil and foam up the sides, 40 to 60 seconds. Pour half the hot milk through the sieve onto the chocolate and let stand without stirring for about 2 minutes to soften the chocolate. Stir vigorously until smooth and the chocolate is mostly melted.
• Pour the remaining milk through the sieve into the bowl. Add vanilla. Stir vigorously until smooth. Sift sugar onto the mixture and stir in thoroughly.
• Use the icing as is for drizzling or let cool until thick enough to be piped or spread. To use as a filling for thumbprints, refrigerate until very cold and stiff.

YOGURT VANILLA CUPCAKES W/ CHOCOLATE FROSTING

Steps:

• Begin with the frosting to allow time for it to cool.
• Mix the sugar and cocoa together in a small saucepan.
• Add half of the milk, stirring constantly until blended.
• Then add the rest of the milk.
• Cook on medium heat until the mixture begins to boil.
• Lower heat and let simmer for a 3 minutes.
• Remove from heat and let cool for 3 minutes.
• Add the vanilla and chocolate chips, mixing until dissolved.
• Let cool at room temperature, or cover and refrigerate for future use.
• For the cake, preheat the oven to 350 degrees.
• Mix the flour, baking powder, baking soda, and salt in a medium bowl.
• In a large bowl, mix the butter and sugar until well blended.
• Add the eggs to the butter/sugar mixture.
• Gradually add the flour mixture and yogurt to the butter/sugar mixture.
• Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
• To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
• Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.