Here’s what my little family is celebrating:
|Curtis getting “pinned” by his dad and sister.|
|Curtis receiving his first salute as an officer in the Marine Corps!|
|My little cutie, Mia.|
***While making the chocolate buttercream for this recipe it is crucial that you melt the chocolate and let it cool to room temperature; if you don’t your frosting won’t come together and you’ll have a gloppy mess on your hands. Also note that once the melted and cooled chocolate is added to the frosting it will take a good 3-5 minutes with your mixer on medium-medium high speed for the mixture to come together—be patient and try not to freak out (like I did 😉 ), it will come together).
Here’s the specific equipment and ingredients I used in this recipe:
Nielsen-Massey pure Madagascar Bourbon Vanilla Extract
4 Tablespoon Scoop (a.k.a. my favorite scoop ever!!!)
Pastry Tip Set
The Cupcake Diaries Cookbook
White Cupcake Liners
Jumbo Rainbow Nonpareils
|These cupcakes are awesome! The frosting tastes just like fudge!|
2 ½ C all-purpose flour
2 ½ t baking powder
¼ t salt
8 T unsalted butter, at room temperature
1 ¾ C sugar
2 large eggs, at room temperature
2 ¼ t pure vanilla extract
vanilla seeds from 1 vanilla bean
1 ¼ C whole milk, at room temperature
2/3 C milk, at room temperature
5 C confectioners’ sugar
12 T unsalted butter, at room temperature
5 t pure vanilla extract
½ t salt
2 ½ C chocolate chips, melted and then cooled to room temperature***(see Cook’s Note)
Sift together the flour, baking powder, and salt into a medium bowl and set aside.
Using a stand mixer or a handheld electric mixer, cream together the butter and sugar for 3-5 minutes, or until light & fluffy and pale yellow in color (I used a stand mixer on medium speed and it took me about 3 minutes).
Add the eggs one at a time, mixing slowly after each addition.
Add the vanilla and vanilla bean seeds to the milk in a large liquid measuring cup.
Add 1/3 of the dry ingredients followed by one third of the milk mixture, and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last 1/3 of the dry ingredients followed by the last third of the milk, mixing slowly until well incorporated.
Scoop the batter into the cupcake pan using a 4-tabelspoon scoop and bake for 16-18 minutes, or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
Combine the milk, confectioners’ sugar, butter, vanilla, and salt at high speed until light and airy, approximately 3-5 minutes. Slowly add the melted and cooled chocolate until well incorporated (this may take several minutes with the mixer on medium-medium high speed for the come together).
Frost cupcakes and top with jumbo rainbow nonpareils (optional).
Makes 24 cupcakes