Vanilla cupcakes with chocolate buttercream frosting

Name: Vanilla cupcakes with chocolate buttercream frosting
Total time: 1200 s
Yield: 6-12 persons.
Cuisine: Indian
Ingredients: 1 stick unsalted butter, melted; 3 tbsps vegetable oil; 2 tsp vanilla extract; 1 cup sugar; 2 large eggs at room temperature; 1 cup all-purpose flour; 1/2 tsp baking soda and 1 tsp baking powder; 1/2 tsp salt; 1/2 cup milk; For the Chocolate frosting:; 100 gms dark chocolate, chopped; 100 gms heavy cream

Archita Bhuyan @cook_25102077

Vanilla is one of the most usual flavours in the world today. So today, I'm very excited to share my foolproof recipe of vanilla cupcakes with chocolate buttercream frosting that was much requested by my friends. They're easy enough to whip up any day of the week.

Archita Bhuyan @cook_25102077

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Ingredients

20 mins

6-12 persons.

1 stickunsalted butter, melted
3 tbspsvegetable oil
2 tsp vanilla extract
1 cupsugar
2large eggs at room temperature
1 cupall-purpose flour
1/2 tspbaking soda and 1 tsp baking powder
1/2 tspsalt
1/2 cupmilk
For the Chocolate frosting:
100 gmsdark chocolate, chopped
100 gmsheavy cream

Saved

Steps

20 mins

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