Friday, June 1, 2018

Chocolate and Vanilla Cupcakes for Nonna Maria

Happy Birthday to a Special Nonna.  Only special cupcakes will do.

Dark Chocolate Oreo Cookie Cupcakes
Birthday Confetti
Moist Vanilla Cookies and Creme
Vanilla Cannolli Cupcakes

Chocolate and Vanilla cupcakes are so versatile.  It's endless what flavors you can come up with a good base recipe.  These are my two favorite recipes.  The chocolate cake is 100% from scratch and the vanilla cake uses a cake mix and scratch ingredients to get the perfect vanilla cupcake. 

My favorite chocolate cupcake recipe.

Rich Chocolate Cupcake
Preheat Oven 335-350 degrees, line cupcake tins with paper

Wet Ingredients
1 3/4 very hot strong coffee
1 cup semi sweet chocolate chips
2 cups sugar
2 sticks unsalted butter

2 large beaten eggs
2 tsp. vanilla extract

Put all wet ingredients in a sauce pot and heat until very hot and sugar, chocolate and butter are all smooth and dissolved. This is crucial that all ingredients are thoroughly dissolved and cohesive.  

Cool slightly and put into a mixing bowl with whisk attachement.  Turn on mixer on low speed and add beaten eggs, vanilla and continue to beat.  You want the mixer moving so as to not cook the eggs while in warm wet ingredients.  

Dry Ingredients:
2 cups all purpose flour
1 tsp. baking soda
pinch salt

sift these ingredients and add slowly to mixer, beat until well incorporated.  

This is a runny batter.  Line your cupcake tins with paper liners and fill 3/4 full.  Bake at 335-350 degrees check in 15 minutes for doness.  Depending on your oven it can take much longer than 15 minutes.  Cupcake should spring back one touched on top.  If using a larger muffin size cupcake it will take longer.  

Once they are cooled I like to fill mine with American Buttercream and top with a spoonful of ganache.  They are super moist and delicious.  

American Buttercream

4 sticks soft room temperature butter, unsalted
8 cups confectioners sugar
2 tsp. vanilla extract
2 T. heavy cream

With whip attachment beat butter until light and fluffy, add vanilla and slowly add powder sugar and cream in intervals.  Then whip until everything is creamy and light.  Turn your mixer to lowest setting and beat for another 3 minutes to take out some of the air from buttercream. This will give you a smoother buttercream.  You can easily half this recipe.

1 cup semi sweet chocolate
1/2 cup heavy cream
1 T. strong coffee
1 T. unsalted butter
pinch salt

In a sauce pot heat cream, coffee and butter to a very warm temperature. Butter should be melted.  Add chocolate and let sit for 5 minutes.  Mix with a whisk or spoon and stir until melted and smooth.

Vanilla Cupcake
preheat oven to 350 degrees

1 vanilla or yellow cake mix
4 eggs
1/4 cup water
1/3 cup oil
1 cup sour cream
1/4 cup sugar
2 tsp. vanilla extract

In a stand mixer add all ingredients and beat for at least 5 minutes until smooth and incorporated. 
Fill prepared cupcake tins that are lined with paper to about 3/4 full.  Check cupcakes in 15-20 minutes for doneness.  They are done when touch they spring back.  You might have to adjust time.  Everyone's oven cooks slightly different.  

Printer Friendly

Print Friendly and PDF

Print Page