Рецепт Black Magic Cupcakes with Vanilla Bean Buttercream Icing
Happy Halloween!! To celebrate, I've made some festive cupcakes for you with my very favorite chocolate cake recipe. Black Magic Cupcakes with Vanilla Bean Buttercream Icing is an indulgent treat that you won't soon forget! This deep, dark cocoa flavored cake is nothing short of amazing and the perfect thing to celebrate Halloween!
I discovered this recipe a while ago on Allrecipes. I knew I would love it since I love the taste of pure cocoa. I used Rodelle® EuropeanDutch Process Cocoa in these cupcakes. I picked up a pound (yes, a pound!) of this excellent cocoa at Costco last week. When I opened the canister, the aroma of chocolate filled my kitchen and I had a feeling it would make these cupcakes special. I was right!
If you like cocoa, like me, you must give this cupcake recipe a try. The batter is quite thin, but don't let the throw you, they bake up beautifully. The chocolate flavor is deep and rich and the cakes are tender and moist.
The simple vanilla bean buttercream icing is the perfect topping to these over-the-top chocolate-y cakes! Now what are you waiting for, get busy baking up a batch of these beauties for all your favorite guys and ghouls!
Black Magic Cupcakes with Vanilla Bean Buttercream Icing
By Renee's Kitchen Adventures
Adapted from Allrecipes
Deep, dark, rich cocoa flavored cakes topped with a sweet, creamy vanilla bean buttercream icing.
Ingredients
For the cupcakes:
- 1 3/4 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened dutch process cocoa (I used Rodelle®)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 cup strong brewed coffee (I used 2 tsp espresso powder with 1 cup water)
- 1 cup low-fat buttermilk
- 1/2 cup canola oil
- 1 tsp pure vanilla extract
- For Icing:
- 1/2 cup unsalted butter, at room temperature
- pinch of salt
- 1 1/2 tsp vanilla bean paste
- 4 cups powdered sugar
- 2-4 TBS milk
Instructions
Preheat oven to 350 degrees F. Line two standard sized muffin tins with paper liners. (I used the parchment ones and LOVE them! Nothing sticks to them!)
In large bowl, combine the flour, sugar, baking soda, baking powder, cocoa, and salt. Whisk to combine. Make an indention in the middle.
In a large glass measure or small bowl, combine the eggs, coffee, buttermilk, oil and vanilla. Pour into the center of the dry ingredients.
Mix the batter with an electric mixer on medium for 2 minutes. Batter will be thin. Don't worry!
Fill prepared muffin tins about 2/3 to 3/4 of the way full. Bake for 20-25 minutes or until toothpick inserted into center comes out clean. Cool on racks.
While cupcakes are cooling, prepare icing. in large bowl, combine the butter, pinch of salt, and vanilla bean paste with an electric mixer. Mix on medium speed until butter is fluffy, about 2-3 minutes. Add in powdered sugar, one cup at a time, beating on medium speed after each addition until all powdered sugar is combined with the butter. Add milk, 1 TBS at a time, while mixer is running until icing is smooth and spreadable. Frost cupcakes when cool and decorate, as desired.
Yield: approx. 24 cupcakes
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 20 mins.
Total time: 35 mins.
Tags: chocolate, cupcakes, cocoa, vanilla bean, icing, cake, dessert
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I do miss the days when my kids were little and I planned the Halloween parties for their classes at school and handmade all their costumes though. I've kept every single costume I made (really, the only time my sewing machine saw real action!) with hopes my future grandchildren can wear and enjoy them!
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