I love cupcakes. I loved cupcakes before they were even the “thing” to eat!
One of my favorite cupcakes is simply the classic chocolate cupcake with vanilla bean icing. What is great about this recipe is that it easy to mix things up by adding a filling and frosting it with any flavor you would like. Today I am doing my favorite Vanilla Bean Buttercream.
Enjoy! XOXO San
Simple and Moist Chocolate Cupcake with Best Ever Buttercream Frosting.
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 1/2 cup oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon white distilled vinegar
- 1 cup of butter, softened
- 1 teaspoon of clear vanilla extract
- 4 vanilla beans, seeds removed and bean discarded
- 4 cups confectioners’ sugar
- 2 tablespoons of milk
Mix all ingredients together until moist and well blended. Place 15 cupcakes liners in a cupcake pan. Add batter until about 2/3 full. Place in oven for 20-25 minutes at 350 degrees F.
In a large bowl, I use my Kitchen Aid mixer cream together butter and vanilla. Slowly blend in the sugar, one cup at a time beating well after each addition. Beat in the milk and continue mixing until light and fluffy. You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe. If you are not going to use the frosting right away keep covered until you are ready to do so. Stir in the vanilla bean seeds.
Kids review: They love these and are always proud to take them as their treats to school for their birthday.