Easiest Way to Cook Perfect Vanilla cupcakes with chocolate buttercream frosting

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Climb stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a great way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a few floors early and walk the rest of the way? Lots of people choose the easy elevator ride instead of making an attempt on the stairs. That one flight of stairs—when taken a several times a day—can be just the added boost that your system needs.

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We hope you got insight from reading it, now let’s go back to vanilla cupcakes with chocolate buttercream frosting recipe. You can cook vanilla cupcakes with chocolate buttercream frosting using 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Vanilla cupcakes with chocolate buttercream frosting:

1. Get 1 stick of unsalted butter, melted.
2. Provide 3 tbsps of vegetable oil.
3. Get 2 tsp of vanilla extract.
4. You need 1 cup of sugar.
5. Provide 2 of large eggs at room temperature.
6. Provide 1 cup of all-purpose flour.
7. You need 1/2 tsp of baking soda and 1 tsp baking powder.
8. You need 1/2 tsp of salt.
9. Get 1/2 cup of milk.
10. Prepare For of the Chocolate frosting:.
11. Use 100 gms of dark chocolate, chopped.
12. Take 100 gms of heavy cream.

Instructions to make Vanilla cupcakes with chocolate buttercream frosting:

1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and light grease them with oil..
2. In a microwave safe bowl, melt the butter. Add in the oil, and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs, one at a time, beating well after each addition..
3. Sift the dry ingredients in a large bowl with a large sieve and add in to the wet ingredients and lightly combine them with a whisk before beating them into the mixture. Whisk in the milk and whisk the batter smooth..
4. Divide the batter among the lined cupcake moulds, filling them 3/4th of the way full. Bake for 20-22mins or until a toothpick inserted in the centre comes out clean. Cool completely before frosting..
5. For the Chocolate frosting:.
6. In a large saucepan, boil the heavy cream just until it comes to a simmer. Remove it from the flame and pour it over the chocolate and then let it sit for around 2 minutes. Give it a good mix and refrigerate for about 20 mins. Then using an hand mixer, beat the mixture until it thickens. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for upt.

Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Vanilla buttercream is my first choice- I love sweet, creamy vanilla with chocolate cupcakes and sprinkles. Kids love these as birthday treats, too. If you want to take it a step further, try swirled frosting instead!

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