Chocolate Cupcakes with Almond/Vanilla Buttercream

A sweet turn on a classic flavor combination. Simple, yet sure to wow when people find out they are homemade.

This recipe makes approx 20-24 cupcakes.

Cupcake Ingredients:

  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  •  cup ounces unsalted butter (1 1/3 sticks) (Softened but not melted)
  • 1 teaspoon real vanilla extract
  • 1 1/4 cups granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 1 cup milk

Optional: Dark Chocolate 60% bar, broken up and stuck in middle of cupcake prior to baking.

This recipe works well halfed if you only need 10-11 cupcakes.

Milk alternative: Just under 1 cup of coconut milk with 1 Tbsp of Heavy Cream.

Buttercream Ingredients:

  • 1 cup unsalted butter (softened….DO NOT MELT)
  • 1/2 tsp salt
  • 4 1/4 cups powdered sugar ( can add another 1/2 cup if needed for thicker but be careful)
  • 1 tsp Pure Vanilla
  • 1 tsp Pure Almond
  • 4 tbsp Heavy Cream

Preheat Oven to 350, line Cupcake pans with cupcake liners.

Cupcakes:

In a medium bowl sift (Or very quickly wisk) together flour, baking soda, salt, cocoa powder. Set aside. Using a stand mixer with paddle attachment or a hand mixer, cream the butter so it’s soft and fluffy. After butter is creamed, add sugar and vanilla extract. Add eggs one at a time, mixing until smooth before adding the next.

On low speed, add in dry mixture and milk, alternating between the two, 1/4 cup at a time. Do not over mix the batter (it will make the cupcakes tough).

Scoop roughly 1/4 cup of batter into each cupcake liner. Should be about 2/3 full, you do not want to overfill cupcake liners. Bake for 20 minutes, check cupcakes by putting toothpick/thin wooden skewer through middle to test if dough is fully cooked. If still gooey, add two minutes and check again.

Once cupcakes are finished, let cool for 3 minutes in pan, then remove and place on (cookie or other) cooling rack to allow them to cool all the way through. DO NOT frost cupcakes while warm, frosting will melt, and cupcakes will not look as professional.

Optional: Before baking, add small finger tip sized chunk of dark chocolate into middle of cupcake if desired.

Buttercream:

While cupcakes are baking get out ingredients for buttercream.

With paddle attachment cream unsalted butter in stand mixer/ with hand mixer, cream until soft and fluffy and almost white (2-3 minutes). Add 1/2 tsp of salt and cream butter for another minute. Add Confections sugar 1 cup at a time, cream, add in heavy cream alternated between sugar. Once mixed, add in Almond and Vanilla flavorings.

When ready to frost, spoon frosting into a piping bag, I prefer using a larger circular piping tip, but feel free to choose your desired look. Twist end of piping bag for increased control, frost in circular pattern moving just quick enough to not leave clumps.

Top with sprinkles if desired or leave plain.

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