Description
Vanilla Cupcakes with Chocolate Drizzle
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
For the Chocolate Drizzle:
1/2 cup semisweet chocolate chips
1 teaspoon coconut oil
Instructions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.2. In a bowl, whisk together flour, baking powder, and salt.3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.4. Gradually add dry ingredients, alternating with milk, mixing until smooth.5. Divide batter into cupcake liners, filling each about 2/3 full.6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.7. For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in heavy cream and vanilla, beating until fluffy.8. Pipe frosting onto cooled cupcakes.9. Melt chocolate chips with coconut oil, stirring until smooth, then drizzle over frosted cupcakes.
Step-by-Step Guide
Follow this detailed process for perfect cupcakes. Begin by preheating your oven and preparing your muffin tin. When creaming the butter and sugar, beat for a full 3-4 minutes until pale and fluffy; this incorporates air for a light crumb. Add eggs one at a time, ensuring each is fully incorporated to prevent the batter from breaking. When alternating dry ingredients and milk, start and end with the dry mixture, mixing on low speed just until combined to avoid tough cupcakes. Use a cookie scoop to divide batter evenly for uniform baking. Cool cupcakes completely on a wire rack before frosting, as even slightly warm cupcakes will melt the buttercream.
Serving Suggestions
These elegant cupcakes are versatile for any occasion. For a party, create a display with varying drizzle patterns. Pair with fresh berries, a scoop of vanilla ice cream, or a dusting of edible gold for a sophisticated dessert. They complement coffee at brunch or can be packaged in clear boxes as a heartfelt gift. For a festive twist, sprinkle with colored sugars or edible glitter to match the theme of your event.
How-to Summary
In brief: Mix dry ingredients. Separately, cream butter and sugar, then add eggs and vanilla. Combine wet and dry mixes alternately with milk. Bake at 350°F for 18-20 minutes. Cool fully. For frosting, whip butter, gradually add powdered sugar, then cream and vanilla. Pipe onto cupcakes. Drizzle with melted chocolate and coconut oil.
Frequently Asked Questions
Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes 1-2 days in advance. Store unfrosted in an airtight container at room temperature. Frost and drizzle the day of serving for best texture.
Can I use oil instead of butter? Butter is recommended for flavor and structure. Substituting oil will create a denser, moister crumb but will lack the classic vanilla butter cupcake taste.
Why did my cupcakes turn out dense? This is often due to overmixing the batter after adding the flour, which develops gluten. Mix just until the ingredients are combined. Also, ensure your baking powder is fresh.
How do I get a smooth frosting? Ensure your butter is softened to room temperature but not melted. Sift your powdered sugar to remove lumps, and beat the frosting for several minutes until very light and creamy.
What can I use instead of coconut oil in the drizzle? You can use an equal amount of vegetable shortening or a small amount of neutral oil (like canola). The goal is to thin the chocolate for drizzling.
Common Mistakes to Avoid
- Using cold butter or eggs, which prevents proper emulsification and leads to a curdled batter.
- Overfilling cupcake liners, which causes batter to spill over and creates flat tops.
- Frosting warm cupcakes, causing the buttercream to slide off or melt.
- Rushing the creaming process; insufficiently creamed butter and sugar results in a dense texture.
- Over-baking, which dries out the cupcakes. Check a few minutes before the timer ends.
Conclusion
Mastering this vanilla cupcake recipe with chocolate drizzle is about precision and patience. By following the detailed steps and avoiding common pitfalls, you can create a consistently delicious and visually stunning treat. These cupcakes are a perfect foundation for creativity, allowing you to customize frostings and toppings. Remember, the secret lies in proper preparation, from correctly creamed butter to complete cooling. Enjoy the process and the delightful results.