A Southern Grace: Chocolate Cupcakes with Vanilla Bean Frosting

Chocolate Cupcakes with Vanilla Bean Frosting


Makes 24
Chocolate cupcakes:

  • 3/4 cup unsweetened cocoa powder
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups granulated sugar
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
Vanilla bean frosting:
  • 3 cups sifted powdered sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon milk, plus more, if needed
  • 1 tablespoon Vanilla Bean Extract "Crush"
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among prepared cups, filling each 2/3 full.
Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
Transfer to a wire rack; let cool completely before frosting.
To make the frosting, be sure to have all the ingredients at room temperature.
In the bowl of an electric mixer or with a hand mixer, combine the powdered sugar, butter, milk, and vanilla and beat on low speed until combined, about 1 minute.
Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
If the frosting seems dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks. Tint with food coloring as described here if desired.

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