Chocolate Cupcakes with Vanilla Bean Buttercream



Using actual vanilla bean versus just the extract makes such a big difference.


Chocolate Cupcakes with Vanilla Bean Buttercream

12 cupcakes


½ cup cocoa powder

1 cup hot water

1 1/3 cup flour

2 tsp. baking powder

½ tsp. salt

½ cup butter, at room temperature

1 cup sugar

2 eggs

2 tsp. vanilla extract


1 ¼ stick of butter, at room temperature

½ vanilla bean, halved

pinch of salt

½ tsp. vanilla extract

1 Tbsp. heavy cream



Preheat oven to 375 degrees. Line 12 muffin cups with paper liners. In a small bowl stir together hot water and cocoa powder. Let cool to room temperature. In another bowl whisk together flour, baking powder and salt. In a large bowl beat together sugar and butter until light and fluffy. Add eggs one at a time beating until smooth. Beat in vanilla extract. Add the flour mixture and beat only until incorporated. Then add cocoa mixture and stir until smooth. Fill each muffin cup evenly and bake for about 18-20 minutes or until a toothpick comes out clean. To make frosting beat butter until smooth and add seeds from the vanilla bean. Add vanilla and heavy cream and beat until incorporated and light and fluffy. When cupcakes have cooled they can be frosted.


Recipe by The Comfort of Cooking


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