Best 2 Double Chocolate Vanilla Cupcakes Recipes
If you're looking for a decadent, two-toned treat to satisfy your sweet tooth, double chocolate vanilla cupcakes are the perfect choice. These cupcakes combine the rich flavors of chocolate and vanilla in a delightful way that will have you coming back for more. With their moist, fluffy texture and perfect balance of sweetness, these cupcakes are sure to be a hit at any gathering or celebration. So why not give this recipe a try and indulge in the ultimate chocolate-vanilla experience?
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DOUBLE CHOCOLATE MALT SHOP CUPCAKES WITH CHERRY-VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 42m
Yield about 18 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
- In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.
- Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
- While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
- When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.
- While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.
DOUBLE CHOCOLATE MALT SHOP CUPCAKES W CHERRY-VANILLA BUTTERCREAM
Saw this on the a show for the Foodnetwork. It won, so I wanted to post this here. I have not made this yet. I wil be making them for my coworkers for Valentine's Day.
Provided by krazynthekitchen
Categories Dessert
Time 42m
Yield 18 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. line 2 regular 12- cuo tins with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
- In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixature and beat until smooth. Add the sour cream and vanilla and beat until combined. Stir in the minature chocolate chips.
- Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
- While the cupcakes bake, prepare the buttercream. In the bowl of an electris mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
- When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to the wire racks to cool for 10 minutes more.
- While the cupcakes cool, transfer the buttercream to a patry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When th ecupcakes have cooled, pipe the buttercream on decorativve swirls on top of the cupcake ( or swirl with a spatula ). Garnish on top of each cupcake with a malted milk ball or cherry and serve.
Nutrition Facts : Calories 514.2, Fat 28.9, SaturatedFat 13.3, Cholesterol 70.1, Sodium 206.6, Carbohydrate 63.1, Fiber 1.7, Sugar 48.4, Protein 4.1
Tips:
- Use a kitchen scale to measure ingredients for the most accurate results. - Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more smoothly. - To get a light and fluffy cupcake, cream the butter and sugar together until they are light and fluffy. This will also help to incorporate air into the batter. - Be careful not to overmix the batter. Overmixing can make the cupcakes tough. - Bake the cupcakes in a preheated oven. This will help them to rise evenly. - Use a toothpick or cake tester to check if the cupcakes are done baking. Insert the toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done. - Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.Conclusion:
These double chocolate vanilla cupcakes are a delicious and versatile treat that can be enjoyed by people of all ages. They are perfect for birthday parties, bake sales, or just a sweet treat at home. With a few simple tips, you can make these cupcakes perfectly every time. So what are you waiting for? Give them a try today!
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