Vanilla cupcakes may sound a little boring, but I promise you these are anything but that! These vanilla bean buttermilk cupcakes are so moist and taste so amazing, they are worth making the next time you have a celebration or just feel like making cupcakes!
I filled mine with dulce de leche, which I bought from the store. You can find it just about anywhere, usually in the baking aisle by the sweetened condensed milk. The icing is vanilla Italian buttercream, which I have posted previously. You can find it under, Fillings, Frostings, and Buttercream. It says Almond Italian Buttercream, but just add 1-2 tsp. of vanilla extract or vanilla bean paste in place of the almond extract.
After baking the cupcakes and letting them cool, I used an apple corer to remove some of the center. I’ve also used a spoon, which works just fine if you don’t have an apple corer. (Just to be clear, this is not an apple slicer. It has a handle and is only for removing the core.) I removed about a half inch to an inch of the cake. The more you remove, the more filling you have to enjoy! I save the centers and put them on ice cream sometimes. 😉 You can use a piping bag or a small spoon to fill them. I’ve used both and either way works well.
Along with being very moist, these cupcakes are very flavorful. The cake is so soft and pillowy. Yummmmm! They are highly satisfying if I do say so myself.
I mean, come on. Just look at how good these look!
2/3 (about 5.3 oz) cup unsalted, softened butter
1 ¾ cup sugar
2 tsp. vanilla bean paste plus ½ tsp. pure vanilla extract
2 ½ cups sifted cake flour
2 ½ tsp. baking powder
½ tsp. salt
1 ¼ cup buttermilk
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixer with the paddle attachment, add the butter and sugar. Cream until light and fluffy.
- Add eggs one at a time. Add vanilla bean paste and vanilla extract. Scrape the bowl in between the addition of each ingredient.
- Measure all dry ingredients and sift them together. Measure buttermilk. Add some of the dry and some of the liquid. Let it mix. Scrape sides of the bowl and repeat until all ingredients are combined and a smooth batter is formed.
- Line cupcake pans with cupcake liners. I filled mine about 2/3-3/4 full and yielded 19 cupcakes. If the liners are filled a little less, the recipe could yield about 24. Bake for about 17-20 minutes.
These chocolate cupcakes are a family favorite that I’ve been making for a couple years now. They are a rich, moist, fudgy, chocolate cupcake that is absolutely delicious! I remove some of the middle of the cake and add ganache. It just makes them even better! I first made them for my sister’s baby shower. While they weren’t the prettiest after I frosted them, they tasted amazing! I tried to put them together to look like a baby carriage. You could tell that’s what it was, it just wasn’t perfect. It was also the first time I had done anything like that.
Since then I have attempted to form them in the shape of a wedding dress for my sister-in-law’s bridal shower and a baby onesie for another family baby shower that was the most epic fail. Despite how I thought they looked, everyone always told me how good it looked and that the cupcakes tasted amazing!
This last time I made them, they were my best that I had ever made! I filled them with ganache, which I highly recommend! I also made a Swiss meringue buttercream. It is the BEST buttercream I have ever made!…so smooth and silky. The combination of cake, ganache, and buttercream is perfection. I’ve come a long way since I’ve started making them.
Regardless of how a cupcake design turns out, people will still eat them and they will be the talk of the party!
Fudgy Chocolate Cupcakes
½ cup unsalted butter, softened
1 cup sugar
1 1/2 tsp. pure vanilla extract
1 ½ cups AP flour
½ cup Hershey’s Cocoa Powder
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk
½ cup boiling water
- Preheat the oven to 375 degrees F. Line your cupcake pans with cupcake papers. Set aside.
- In a large bowl, add the AP flour, cocoa powder, baking soda, and salt. Mix together and set aside.
- Measure and heat the water. Set aside.
- Using the paddle attachment on the mixer, add the softened butter and sugar. Cream them together.
- Add the egg and vanilla. Scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Add some of the dry ingredient mixture. Mix. Add some of the buttermilk and mix. Continue to alternate until all of the dry ingredients and buttermilk is used up. It should be pretty thick.
- Slowly stir in the boiling water. Stop when the water is mixed in.
- Fill the cupcake papers a little over half full to get about 20 cupcakes. These cupcakes do rise a lot. Fill them higher if a bigger cupcake is desired. This will result in a smaller yield.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Frost with your favorite buttercream. I highly recommend a Swiss meringue buttercream. Check out my recipe.