Classic vanilla cupcakes with chocolate cream

Votes: 1

How to Make - Classic Vanilla Cupcakes with Chocolate Buttercream

Time: 2 hours.
Complexity: easily
Quantity: 12 cupcakes

To bake classic cupcakes, you'll need ingredients found in almost every home: flour, eggs, butter, milk, sugar, baking powder, and vanilla. All ingredients are easily mixed by hand, no mixer required. Top the finished cupcakes with a delicious milk chocolate glaze and decorate with sugar cookie figures or marshmallows. Even though these cupcakes are very simple to make, they turn out delicious and look perfect for a holiday treat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups premium flour
1.5 tsp baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup melted butter
2 tsp vanilla extract
0.5 cups of milk
Shaped sugar cookies or marshmallows for decoration
Special equipment: a metal form for 12 standard muffins (volume 0.5 cups)

Glaze

100 g of milk chocolate
100 g semi-sweet chocolate
2 cups sifted powdered sugar
1/4 cup milk
55 g softened butter
2 tsp vanilla extract
1/4 teaspoon salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, milk chocolate, semi-sweet chocolate, powdered sugar, vanilla extract, eggs, milk

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line muffin tins with paper cups.
Cupcakes: In a medium bowl, whisk together flour, baking powder, and salt.

In another bowl, beat the eggs and sugar with a mixer until light and fluffy, about 2 minutes. While beating, gradually pour in the butter, then the vanilla extract.

Beating on low speed, add half the dry mixture, then add all the milk, followed by the remaining flour mixture. Be careful not to overbeat the batter. Divide it evenly among the prepared cupcake liners (about 1/3 cup of batter per cupcake).
Bake until a tester inserted into the center of a cupcake comes out clean, 20-25 minutes. Cool the cupcakes on a wire rack, in the pan, for 10 minutes, then unmold. Cool completely on a wire rack.
GlazePlace the chocolate in a medium bowl. Fill the saucepan with about 1 inch of water and bring to a very low simmer; place the bowl over the water, making sure it doesn't touch the water. Stir occasionally until the chocolate is melted and smooth. Alternatively, place the chocolate in a medium microwave-safe bowl and microwave on 50% power for 1 minute. Stir and continue heating until the chocolate is completely melted, about 1-2 minutes more.
Add powdered sugar, milk, butter, and salt and beat with an electric mixer until smooth. Spread the frosting evenly over the cupcakes, creating swirls with the back of a spoon or an offset spatula. Top with sugar cookies or marshmallows. Serve.