Chocolate Cupcakes Vanilla Frosting (Print Version)
# Ingredients:
01 -
¾ cup of cocoa powder, processed like the Dutch ones.
02 -
1 teaspoon of baking soda.
03 -
½ teaspoon of salt.
04 -
2 cups of white sugar (granulated).
05 -
1 teaspoon of vanilla essence.
06 -
1 ½ teaspoons of baking powder.
07 -
1 cup of softened butter.
08 -
1 ¾ cups of standard all-purpose flour.
09 -
⅓ cup of heavy cream (or add more if needed).
10 -
1 egg white.
11 -
2 large eggs.
12 -
½ teaspoon of salt used in frosting.
13 -
1 pound of powdered sugar.
14 -
1 teaspoon of instant coffee powder (optional).
15 -
¾ cup of vegetable oil (or sunflower oil).
16 -
1 ½ cups of buttermilk.
17 -
1 teaspoon of vanilla essence.
# Instructions:
01 -
Heat up your oven to 175°C (350°F). Pop some paper liners into 32 muffin tins, then put them aside for now.
02 -
In a big mixing bowl, toss in the flour, cocoa powder, baking powder, soda, and a touch of salt. Give it all a whisk so it’s evenly mixed. Then set it to the side.
03 -
Grab a measuring cup, pour in the buttermilk and vanilla, and stir in that instant coffee powder, if you’re using it. Set this mix aside too.
04 -
In another large bowl, stir together the oil and sugar till it’s blended. Drop in the eggs one at a time, including the extra egg white, and beat for 90 seconds till it looks a bit fluffier.
05 -
Add the dry flour mix and wet milk mix to your sugar bowl one at a time, alternating between the two. Make sure you start and end with the flour. Scrape the edges and mix a bit more till it’s smooth.
06 -
Take an ice cream scoop and fill the muffin tins about ⅔ full. Put them in the lower-middle area of the oven and bake for around 15-22 minutes. You can check if they’re done with a toothpick—it’ll come out clean or with just a few crumbs.
07 -
Let the cupcakes chill in the pans for 5-10 minutes before you move them to cooling racks. Only frost them once they’re completely cool.
08 -
In a big bowl, toss in the butter, powdered sugar, salt, and vanilla. Use a mixer on low to bring the mix together and break up the butter chunks.
09 -
Slowly add in the heavy cream, a little at a time, till the frosting turns smooth. Turn up the speed on your mixer to get rid of lumps. Give it one last stir around the bowl for a nice texture.
# Notes:
01 -
To make the frosting lighter, you could swap heavy cream with milk. Start with half the amount and add more if necessary.