Heyyy! I'm back, finally. And I have an actual recipe, Vanilla Cupcakes with Chocolate Chip Filling and White Chocolate Frosting. The cupcake component is slightly adapted from another blog and the frostings were inspired by other recipes but I like to think that I "created" the recipe because I put them all together. :D Anyway, I made these cupcakes yesterday and they turned out WONDERFUL!!! I shipped a batch to my friend at camp (she's the reason I was even baking something. They were for her.) and hopefully they won't be too squished or stale when she finally gets them.
So here's the recipe:
Double Dose Vanilla Cupcakes
(adapted from Miss Lemonie, originally from Simply Recipes)
Yield: for me 9 regular cupcakes and 10 mini cupcakes, would make about 14 regular cupcakes
Ingredients:
1 1/2 Cup plus 2 Tbsp all purpose flour
1/4 tsp salt
1 1/4 tsp baking powder
1/2 Cup (1 stick) butter at room temperature
1 Cup sugar
1 egg plus 2 egg whites
1/2 Cup milk
1/4 Cup vanilla greek yogurt
2 1/2 tsp vanilla extract (separated)
1/2 Cup (1 stick) butter at room temperature
1 Cup sugar
1 egg plus 2 egg whites
1/2 Cup milk
1/4 Cup vanilla greek yogurt
2 1/2 tsp vanilla extract (separated)
Directions:
- Preheat your oven to 350 degrees and line your cupcake tin with papers.
- Pour the 1/2 Cup milk and one teaspoon of the vanilla into a small saucepan. On medium heat slowly to just under a simmer. Stir constantly for about three minutes. Do not scald or "overcook" the milk. Remove milk from heat and set aside to cool.
- Sift together the flour, baking powder and salt in a small bowl.
- In a separate bowl whisk together the vanilla steeped milk, vanilla extract and greek yogurt.
- In yet another bowl (this is the one you will add everything to), beat the butter for about three minutes on medium speed until it is light and fluffy and the color is a pale yellow. Add the sugar and beat at least another three minutes or until (once again) light and fluffy. DO NOT OVER BEAT!!! Then add the whole egg and beat for about a minute. Add the egg whites one at a time and beat for a minute after each.
- Add the flour mixture and the milk mixture to the butter mixture in alternating additions (dry-wet-dry-wet-dry). Mix until just combined.
- Divide the batter into your cupcake tine and bake for 17-20 minutes or until the tops are golden brown and a toothpick inserted into the middle of a cupcake comes out clean.
- Remove from the oven and cool completely on a wire rack before frosting.
Vanilla Chocolate Chip Buttercream Filling
Ingredients:
3 Tbsp butter
2 Tbsp brown sugar
1 Tbsp half and half (give or take depending on desired consistency)
1 to 2 Cups powdered sugar (depends on desired consistency)
1/4 Cup mini chocolate chips
2 Tbsp oreo sprinkles
Directions:
- Cream butter and brown sugar on medium speed or until light and fluffy.
- Add 3/4 cups powdered sugar and 2 tsp milk and beat on high.
- Add more powdered sugar and/or half and half until desired stiffness is reached. Then beat for about 5 minutes (still on high).
- By hand stir in chocolate chips and oreo sprinkles.
White Chocolate Frosting
Ingredients:
1/2 Cup (1 stick) butter
6 oz. White chocolate chips
2 cups (about) powdered sugar
Directions:
- Melt the white chocolate chips over a double boiler.
- While chocolate chips are melting, beat the butter until light and fluffy.
- When mostly melted, remove the chips from the heat and stir to fully melt. Chill in the fridge for about 10 minutes.
- Once the melted chocolate is cooled add to the butter and beat to combine.
- Add powdered sugar until desired stiffness is reached and beat for an additional 5 minutes.
To Assemble:
- Cut a small cone (triangle) out of each cupcake. Pipe enough of the chocolate chip filling to fill up each hole and then place the top of each cone back onto the cupcake so it doesn't look like its filled. For step by step go to Annie's Eats.
- Pipe the frosting, or spread in a lump on top of the cupcakes.
- Eat, enjoy (and destroy) your delicious cupcakes!