Chocolate Vanilla Cupcakes (Print Version)
# Ingredients:
01 -
1 ½ teaspoons baking powder.
02 -
¾ cup cocoa powder, dutch processed.
03 -
1 cup softened butter.
04 -
1 teaspoon baking soda.
05 -
2 cups white sugar.
06 -
½ teaspoon salt.
07 -
1 egg white.
08 -
1 ¾ cups plain flour.
09 -
1 ½ cups buttermilk.
10 -
1 teaspoon coffee powder, instant (optional).
11 -
¾ cup vegetable or canola oil.
12 -
2 whole eggs.
13 -
1 teaspoon vanilla flavoring.
14 -
1 pound powdered (icing) sugar.
15 -
⅓ cup heavy whipping cream (add more if you need to).
16 -
½ teaspoon salt.
17 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Set oven to 350°F. Get 32 muffin cups ready by lining them with paper liners. Put aside for now.
02 -
Throw flour, cocoa, baking powder, baking soda, and salt into a big mixing bowl. Whisk it well. Leave it alone for later.
03 -
Combine buttermilk, vanilla, and the coffee powder (if you want to use it) in a measuring jug. Let it sit nearby.
04 -
In another bowl, stir sugar and oil together until you can't see any separation. Beat in the eggs and one egg white, one by one, until it starts to look paler. This takes about 1 ½ minutes.
05 -
Add the dry mix and liquid mix in turns to the sugar bowl. Always begin and end with the dry mix. Scrape the bowl and mix again to make a smooth batter.
06 -
Scoop the batter into the muffin papers, about 2/3 full each. Put them in the lower part of your oven and bake for 15-22 minutes. They’re ready when a toothpick comes out dry or with just a crumb or two.
07 -
Let the muffins sit in the pan for a few minutes (5-10). Then transfer them to a wire rack, and give them more time to cool before adding frosting.
08 -
Measure out butter, powdered sugar, salt, and a bit of vanilla in a bowl. Mix them on low speed using a hand or stand mixer so the butter breaks up into the sugar.
09 -
Add heavy cream slowly while beating. Speed up the mixer to smooth out any clumps and get the right consistency. Scrape the sides of the bowl and check the texture one last time.
# Notes:
01 -
You could swap heavy cream with regular milk in frosting. Use half the amount first and adjust if it’s too thick.