Chocolate or Vanilla?!

Bernice Baran
May 1, 2018
3 min read

Cupcakes. cupcakes. cupcakes.

Who doesn't like cupcakes?

(I actually used to hate cupcakes because I only ever had store bought ones when kids would bring them to class for their birthdays).

Of course my mom would send us in with something like dobos.

Pretty sure kids can't take things like that to class anymore...what has this world come to?! By the time I have children I'll make sure to have a solid gluten-free, dairy-free, nut-free, STILL SOMEHOW DELICIOUS, cupcake...it's basically going to be a whole30 cupcake. somehow. I'll keep you posted. *winking-emoji* *crying-emoji*

On another note, I made these for a baby dedication at church &&&&& they were all gone. When there's none left, I like to think people liked them.

Also, how CUTE are these mini ones?! Whoever invented mini cupcakes is a genius. You can taste every flavor & not feel like you just caused yourself a lifetime of diabetes!

I had one of each...ok maybe like 2-3 of each but who's counting?! I can't really choose a favorite so you'll just have to try them all! I only made the vanilla ones in the video & I doubled the recipe but I'll post both one-batch chocolate and vanilla recipes down below because THEY WERE BOTH DELICIOUS <3

CHOCOALTE & VANILLA CUPCAKES

INGREDIENTS

Vanilla Cake

1 1/4 cup all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 cup sugar
2 tsp. vanilla extract
1/4 cup canola oil
1/4 cup butter, softened
1/2 cup buttermilk

Chocolate Cake

1 cup all-purpose flour
1 cup granulated sugar
2/3 cup unsweetened cocoa
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 cup buttermilk
1/3 cup oil
1/2 tbsp. vanilla
1/2 cup strong hot coffee

Swiss Buttercream

12 egg whites
3 cups sugar
7 sticks butter
2 cups chocoalte
1 cup heavy cream
3 tbsp. vanilla*
pink gel food coloring

DIRECTIONS

Vanilla Cake
Preheat oven to 350F.
Whisk together flour, baking powder, baking soda & salt in medium bowl & set aside.
Cream butter & add sugar.
Add in one egg at a time.
Add in oil and vanilla.
Alternate adding in buttermilk and dry ingredients.**
Bake for 12-14 minutes.

Chocolate Cake

Repeat all the steps from vanilla cake but add in cocoa powder in step 2.
Slowly pour in hot coffee after step 7.

Buttercream

Whisk together egg whites and sugar over double boiler until sugar is completely dissolved.
Beat mixture in stand mixer until stiff peaks & not at all warm to the touch.***
With mixer on medium speed, add in 1-2 tbsp. butter at a time. ****
Once buttercream has come together, add 1-2 tbsp. vanilla.
Separate buttercream into fourths & for communication purposes I'm going to name them for you as 'vanilla', 'pink', 'chocolate' & 'emergency'.
To 'vanilla' & 'pink', I added more vanilla, to preferred taste*.
To 'pink' I added pink food gel.
For 'chocolate' I heated my cream and poured it over my chocolate chips to make ganache.
Once cooled, I added in my 'chocolate'.
I ended up adding vanilla to my 'emergency' stash & using it 'vanilla'.

LOVE NOTES

Sorry if my buttercream directions are confusing lol, watch the video for more detail.

*I add in vanilla until I like the taste, it may be more that 3-4 tbsp. for you.

**Don't over-mix your batter, just until combined.

***Hot water will make your chocolate 'darker' & coffee brings out a very rich chocolate flavor.

****For the buttercream, use SOFTENED butter; it may curdle or become really soft if all your ingredients aren't the same temperature but you can watch the video from this blog post to see more details about failed swiss buttercream. I also pop my meringue in the fridge for ~10 minutes before adding butter because it always still feels warm.

Ok my friends, that's all I have for you today! Hope you guys enjoyed this post & the video. Comment down below if you have any questions or suggestions for future posts/videos! Make sure to tag #bakewithb if you make any of these. As always, have a blessed day,