I’m really enjoying reading The Cupcake Diaries cookbook by the owners of Georgetown Cupcakes and found this vanilla cupcake recipe in their fun book. What grabbed my attention was the milk chocolate frosting. That just sounded ridiculously delicious and something I needed to try right away.
As you know, I am really enjoying using my new frosting bag as I mentioned with my chocolate cupcake recipe post. This cupcake recipe was another experiment with my frosting bag and it did not disappoint. Its so fun working with the bag to create pretty swirls and twirls of delectable frosting to place atop the delicious vanilla cake. I’m excited to try other tips with different designs – I will share in future posts.
This is the best moist vanilla cupcake recipe I’ve tried to date. Maybe its the addition of 1 1/4 cups whole milk that makes them so moist or the extra dose of vanilla extract. The recipe calls for seeds from a vanilla bean – I used vanilla extract from a bottle instead and it still turned out super delish, but I will try the seed in the future.
The icing is super creamy and rich and milk chocolate – its tastes like a decadent milk chocolate bar – yum. These will become a mainstay in our cupcake recipe reservoir. I think I may be becoming slightly addicted to finding and making cupcake recipes from scratch. You might see a few more cupcakes on this here blog in the very near future.
So excited – it just occurred to me I will actually be using this recipe again next week for my daughter’s birthday, but with lots of pretty sprinkles atop.
Here’s a look at the cupcakes I made for my daughter’s birthday:
- 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
- For the Milk Chocolate Buttercream Frosting
- ⅔ 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
- Preheat oven to 350°F.
- Line standard cupcake tin with cupcake liners
- 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 my Kitchenaid stand mixer and it took a few minutes on medium speed)
- 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. (I did not have vanilla bean seeds on hand, so only used the vanilla extract). I intend on trying the vanilla seeds next time - they were still delish without the seeds.
- Add ⅓ 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 ⅓ 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 standard size ice cream scooper and bake for 16-18 minutes, or until a toothpick comes out clean. (mine took 17 minutes)
- 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.
- Once cooled, frost cupcakes with delicious milk chocolate frosting. This is the first time I used an frosting bag with a coupler and tip and it was super fun. Its so much easier to make the frosting look professional and amazing with a frosting bag as opposed to a knife (as I used to do).