The simplest of all cupcakes.
Dark chocolate cupcake with vanilla bean frosting.
So fabulous for a….
Surprise virtual baby shower!
Caroline organized a surprise virtual baby shower for Brooke who blogs over at Baking with Basil. She was having TWINS and we all went for a green theme because her and her husband were keeping the gender a surprise. You can see the other ladies who participated below & what they brought. They all looked so delicious!! I wish this were a real life baby shower so I could sample each appetizer and dessert!
Well, the babies decided they wanted to come early & Brooke gave birth to two healthy baby boys, Oliver and Aiden, on March 5 at 2:10pm!! CONGRATULATIONS!! We can’t wait to hear more and see pictures! We love you and hope you’re doing well!
I decided to bring simple yet decadent dark chocolate cupcakes with vanilla bean frosting. They’re simple yet so delicious. Isn’t that always the best combination? I love how DARK the chocolate is. You know, sometimes you end up with the medium colored chocolate? No, these are dark brown and so rich and moist. I’m in love with the frosting too! The specks of vanilla bean scattered throughout the white frosting are just darling and they compliment the dark chocolate so well since the cupcake is a bit bitter (I’m telling you, this is dark chocolate! haha)
Dark Chocolate Cupcakes with Vanilla Bean Frosting
Yield: 1 dozen cupcakes | Prep Time: 20 minutes | Cook Time: 20 minutes plus 45 minutes chill time
For the cupcake:
8 tbsp. (1 stick) of unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch processed cocoa powder
3/4 cup all purpose flour
1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 cup granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup sour cream
For the frosting:
8 tbsp. (1 stick) unsalted butter, softened
3 cups powdered sugar
2 tsp. vanilla bean paste
1/4 cup milk or cream (optional)
- Preheat oven to 350 degrees and line your muffin tins with muffin/cupcake liners.
- In a small stockpot, bring 1 cup of water to a simmer and place a heatproof bowl on top and combine butter with chocolate and cocoa powder. Continue stirring until all is melted and smooth. Remove from heat and set aside to cool until it’s warm to the touch.
- Whisk flour, baking soda, and baking powder in a small bowl to combine.
- In a second bowl, medium sized, whisk the eggs then add sugar, vanilla, and salt until well incorporated. Add the cool chocolate mixture in and whisk well to combine. Put in about 1/3 of the flour mixture and whisk until combined. Add in the sour cream, whisk until all is incorporated then add in the remaining flour mixture and whisk until everything is completely combined and well incorporated.
- Divide the batter evenly amongst the muffin cups and bake for 18-20 minutes.
- Cool cupcakes in muffin tin until they’re cool enough to handle, about 20 minutes, then lift them out and place them on a wire rack to cool completely. Cool to room temperature before icing them.
- In the meantime, while cupcakes are cooling, in a bowl of a stand mixer with the paddle attachment, beat the butter to soften it some more. Add in the powdered sugar and vanilla bean paste. Continue beating on low speed until all is incorporated. If your frosting is too thick, add milk or cream, 1 tbsp. at a time. You don’t want it too runny.
- Once cupcakes have cooled, ice your cupcakes with whatever pastry tip you want.
- Store in an airtight container for a week. If you’re worried about the frosting going bad, you can keep it in the fridge for up to 2 weeks (although, the cupcake part might get kind of dry and hard).
Cupcake recipe from Brown Eyed Baker, frosting recipe Table for Two original